Broad Bean & Chorizo Chowder

Nigel, owner and chef extraordinaire from the Black Horse Pub, Old Bolingbroke, where you can eat Eden Farms veg with every meal, gave me this recipe.

press to zoom

press to zoom
1/1

Vegatables used

Onion, big ripe Tomatoes, broad beans and new Potatoes

Method

Finely chop an onion, and about 100g of Chorizo sausage, and toss in olive oil with a few whole cloves of garlic still in their paper- he likes quite a few!

When the chorizo has released some of it’s paprika- laden oil, add a couple of finely chopped big ripe tomatoes, and a good quantity of shelled broad beans. Toss in the flavoured oil for a couple of minutes, then add some hot vegetable stock. Bring to simmer, add a can of drained chickpeas, and bite sized chunks of new potatoes.

When the potatoes are cooked, the soup is ready. Add chopped herbs of your choice- for example basil or oregano.

Serve with delicious crusty bread- garlic lovers can squeeze the buttery contents of the paper garlic pouches onto your bread; the garlic oil has been released into the soup, leaving a mild garlic flavoured spread!

Cook Tip's