Family friendly

Spanish-style chorizo and pipi soup

Name: Spanish-style chorizo and pipi soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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) good-quality fish stock or chicken stock; 2 tbs plain flour; 1kg fresh pipis or clams (vongole); 1/2 cup (125ml) pure (thin) cream; 1/2 bunch chives, chopped; 1 baguette, sliced and toasted

3 ratings

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by Warren Mendes

delicious. team

Oct 03, 2015

This hearty Spanish-style soup combines spicy chorizo with beautiful fresh seafood.

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) good-quality fish stock or chicken stock
2 tbs plain flour
1kg fresh pipis or clams (vongole)
1/2 cup (125ml) pure (thin) cream
1/2 bunch chives, chopped
1 baguette, sliced and toasted

Method

1.

Heat 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.
2.

Dissolve 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.

Reviews 3