Chorizo, borlotti & cabbage soup

Chorizo, borlotti & cabbage soup

By
From
A Year at Otter Farm
Serves
4
Photographer
Mark Diacono

A hearty lunch or a warming supper that’s full of flavour and a contrast of fabulous textures – as much a stew as a soup really. It’s very adaptable to what’s around so throw in some cooked pasta or rice, and/or serve with good bread. If there’s some left over for a lunch after supper the night before, it’s the sort of thing I’m looking forward to all morning.

If you’re using dried borlotti beans – a fine winter staple for soups and stews – soak them in cold water to cover overnight. Drain and place in a saucepan with plenty of fresh water. Bring to a simmer and cook for about 45 minutes until the beans are tender.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
90g cooking chorizo, sliced
2 large red onions, sliced
130g carrots, cut into batons
1 celery stick, finely sliced
or a good pinch ground lovage seeds
3 garlic cloves, chopped
1 bay leaf
a handful thyme sprigs
700ml chicken stock
400g tin chopped tomatoes
260g fresh borlotti beans
1/2 savoy cabbage, cored and sliced
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
a handful parsley, finely chopped

Method

  1. Heat the olive oil in a large pan over a medium heat, add the chorizo and cook until it starts to crisp, flipping each piece over as it cooks. Remove and set aside on kitchen paper.
  2. Add the onions, carrots and celery, if using, to the pan and cook for 7 minutes or so, stirring occasionally. Add the garlic, bay leaf, thyme and lovage seeds, if using, and cook for a couple of minutes, stirring often.
  3. Pour in the stock and the tomatoes and bring up to a simmer. Add the fresh beans, if using, and simmer for 15 minutes.
  4. Add half of the cabbage (with the cooked dried or tinned beans, if using) and simmer for 5 minutes. Add the chorizo and the rest of the cabbage, and cook for a further 4 minutes. Remove the thyme sprigs.
  5. Season the soup with salt and pepper to taste and serve, scattered with chopped parsley.
Tags:
River Cottage
seasonal cooking
hugh fearnley whittingstall
otter farm
devon
winter recipes
summer recipes
spring recipes
autumn recipes
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