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.

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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