White bean velouté with chorizo and langoustine
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Chorizo and langoustines work very well together as ingredients – adding extra flavour when the oil rendered from the sausage is used to cook the langoustines. This is a great langoustine recipe from Phil Carnegie that also features a brilliant velouté made from white beans.
First published in 2015
Ingredients
Metric
Imperial
Chorizo and langoustine
- 50g of uncooked chorizo, chopped into medium sized chunks
- 8 langoustines, peeled and de-veined
- 4 baby leeks, trimmed
- salt
- pepper
Velouté
Beans
- 200g of dried white haricot beans
Smoked bacon
- 50g of smoked bacon
SAVE RECIPE
Equipment
- Fine sieve
- Liquidiser
Method
1
Soak the beans in plenty of cold water overnight. Drain the beans from their soaking water and set aside (discard the water). Then, fry the smoked bacon in a large saucepan until the fat renders out
- 200g of dried white haricot beans
- 50g of smoked bacon
3
Add the chicken stock and cook for 25-30 minutes until the beans are very soft
- 1l chicken stock
4
With a slotted spoon remove and discard the bacon and the vegetables. Then add the cream
- 200ml of double cream
6
Blanch the baby leeks in a pan of boiling salted water, then remove and keep warm. Heat a frying pan and add the chorizo
- 4 baby leeks
- 50g of uncooked chorizo, chopped into medium sized chunks
7
Cook until the oil is released. Add the langoustines and cook for a minute on each side. Then add the leeks to warm
8
Place the langoustines, chorizo and baby leeks into warmed bowls and pour the soup over at the table in front of your guests
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