White bean velouté with chorizo and langoustine

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

Velouté

  • 1 onion, peeled
  • 1 carrot, peeled
  • 1 leek, white part only
  • 200ml of white wine
  • 1l chicken stock
  • 200ml of double cream
  • 1/4 lemon, juiced
  • 1 dash of tarragon vinegar

Beans

  • 200g of dried white haricot beans

Smoked bacon

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
2
Add the vegetables and cook for about 2 minutes. Add the white beans, then add the white wine and cook until the wine has evaporated
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
5
Liquidise to a velvet texture and strain through a fine sieve. Then, season the soup well with salt, pepper, lemon juice and tarragon vinegar and keep warm
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
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
First published in 2015

Phillip Carnegie comes from a family of chefs - his brother worked in kitchens and his mother prepared food for a nursing home in a village near Alford, where he grew up

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