TUSCAN BEAN + CHORIZO SOUP
To mark National Soup Week, we asked one of our Granary caterers, Crown Catering Cambridge, to provide us with a delicious recipe for you to try at home on these chilly winter nights! To sample more tasty dishes from the Crown team, visit The Kings Head in Dullingham :)
1x small onion
1x large carrot
2x sticks celery
2x cloves garlic
1x pint brown chicken stock
1x pint pasta sauce
1x large handful lilyput cappers
100g butter beans
Basil to taste
Salt and pepper
1 Chop the celery, garlic, onion and carrots.
2 Sauté until softened.
3 Add diced chorizo sausage - cook for 10 minutes.
4 Add chopped baby plum tomatoes.
5 And fresh brown chicken stock.
6 Reduce by half.
7 Add pasta sauce.
8 Cook for 35/40 minutes on a low heat.
9 Finish with lilyput capers, freshly chopped basil and butter beans.