White bean velouté with chorizo and langoustine

by Phil Carnegie
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servings4
1 hour 10 minutes

Ingredients

Chorizo and langoustine

  • 50g of uncooked chorizo, chopped into medium sized chunks
  • 8 langoustines, peeled and de-veined
  • 4 baby leeks, trimmed
  • salt
  • pepper

Velouté

  • 1 onion, peeled
  • 1 carrot, peeled
  • 1 leek, white part only
  • 200ml of white wine
  • 1l chicken stock
  • 200ml of double cream
  • 1/4 lemon, juiced
  • 1 dash of tarragon vinegar

Beans

  • 200g of dried white haricot beans

Smoked bacon

  • 50g of smoked bacon

Method

1
Soak the beans in plenty of cold water overnight. Drain the beans from their soaking water and set aside (discard the water). Then, fry the smoked bacon in a large saucepan until the fat renders out
  • 200g of dried white haricot beans
  • 50g of smoked bacon
2
Add the vegetables and cook for about 2 minutes. Add the white beans, then add the white wine and cook until the wine has evaporated
  • 1 onion
  • 1 carrot
  • 1 leek
  • 200ml of white wine
3
Add the chicken stock and cook for 25-30 minutes until the beans are very soft
  • 1l chicken stock
4
With a slotted spoon remove and discard the bacon and the vegetables. Then add the cream
  • 200ml of double cream
5
Liquidise to a velvet texture and strain through a fine sieve. Then, season the soup well with salt, pepper, lemon juice and tarragon vinegar and keep warm
  • salt
  • pepper
  • 1/4 lemon
  • 1 dash of tarragon vinegar
6
Blanch the baby leeks in a pan of boiling salted water, then remove and keep warm. Heat a frying pan and add the chorizo
  • 4 baby leeks
  • 50g of uncooked chorizo, chopped into medium sized chunks
7
Cook until the oil is released. Add the langoustines and cook for a minute on each side. Then add the leeks to warm
  • 8 langoustines
8
Place the langoustines, chorizo and baby leeks into warmed bowls and pour the soup over at the table in front of your guests