- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This hearty Spanish-style soup combines spicy chorizo with beautiful fresh seafood.
Ingredients
- 1 tbs olive oil
- 25g unsalted butter
- 1 leek (pale part only), halved lengthways, sliced
- 2 garlic cloves, finely chopped
- 110g chorizo, halved lengthways, sliced
- 330ml bottle apple cider
- 400g can cannellini beans, rinsed, drained
- 1L (4 cups) Massel chicken style liquid stock or good-quality fish stock
- 2 tbs plain flour
- 1kg fresh pipis (see note) or clams (vongole)
- 1/2 cup (125ml) pure (thin) cream
- 1/2 bunch chives, chopped
- 1 baguette, sliced and toasted
Method
- Step 1Heat oil and butter in a large saucepan over medium heat. Add the leek and cook, stirring, for 5-6 minutes until softened. Add garlic and chorizo, and cook, stirring occasionally, for a further 2-3 minutes until fragrant. Add the cider, beans and fish stock, then bring to a simmer.
- Step 2Dissolve the flour in 1/3 cup (80ml) hot water and add to the pan, stirring to combine. Add the pipis to the pan and cook, covered, for 2-3 minutes until they open. Add the cream, season and stir until combined. Remove from heat and divide among bowls. Scatter with chives and serve with toasted baguette.
Notes
Pipis are available from fishmongers.
- Author: Warren Mendes
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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