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# Leek, Butter Bean & Crispy Chorizo Soup Recipe for 50 Portions
- URL: https://www.onthepassconsultancy.com/leek-butter-bean-crispy-chorizo-soup-recipe-for-50-portions/
- Published: 2025-11-23T08:39:37.000Z
- Updated: 2026-08-13T18:21:26.000Z
- Description: A leek, butter bean and crispy chorizo soup yielding 50 portions at 200ml, with the chorizo added at the pass so it stays crisp.
- Author: René Chapman
- Tags: Weekly Recipes, #Import 2026-07-31 15:46

![White bowl of creamy leek and butter bean soup topped with crispy chorizo, greens and chilli oil, seen from above.](https://storage.ghost.io/c/db/f6/dbf66b7d-c8cc-40d4-946d-9d01f7d5a6cb/content/images/2026/07/leek-butter-bean-crispy-chorizo-soup-recipe-for-50-portions__Screenshot_2025-11-07_at_10.21.22.jpg)

**Leek, Butter Bean & Crispy Chorizo Soup – 50 Portions (200 ml each)**

*Creamy, hearty leek and butter bean soup finished with smoky, crispy chorizo croutons – ideal for catering events, banquets, and large-scale food service.*

**Yield: 50 × 200 ml portions (10 litres total)**

**Prep Time: 30 minutes**

**Cook Time: 55 minutes**

**Total Time: 1 hour 25 minutes**

**Equipment Needed (Catering Grade):**

- 20–25 litre stock pot or tilting kettle
- Heavy-duty stick blender or counter-top blender (in batches)
- Chopping boards, chef knives, digital scales, measuring jugs
- Chopping boards, chef knives, digital scales, measuring jugs

**Ingredients (Scaled for 50 Portions)**

| Ingredient                              | Quantity                                     | Notes                                                  |
| --------------------------------------- | -------------------------------------------- | ------------------------------------------------------ |
| Leeks (washed, trimmed, sliced 5 mm)    | 5 kg                                         | Remove tough green tops; use white & pale green only   |
| Butter beans (canned, drained & rinsed) | 4 × 2.5 kg cans (10 kg total drained weight) | Or 3.5 kg dried (soaked & cooked)                      |
| Cooking chorizo (diced 5 mm)            | 2 kg                                         | Use semi-cured for crisp finish; remove plastic casing |
| Unsalted butter                         | 800 g                                        | For sweating leeks – dairy depth                       |
| Olive oil                               | 300 ml                                       | High smoke point for chorizo crisping                  |
| Garlic cloves (peeled, crushed)         | 20 cloves (≈ 150 g)                          | Fresh only – avoid pre-minced                          |
| Onion (peeled, finely diced)            | 1.5 kg                                       | Adds base sweetness                                    |
| Vegetable stock (hot)                   | 8 litres                                     | Use catering stock cubes/powder if needed              |
| Double cream (optional for richness)    | 1 litre                                      | Omit for dairy-free/lower fat                          |
| Fresh thyme (leaves picked)             | 20 g                                         | Or 2 tbsp dried                                        |
| Bay leaves                              | 6 leaves                                     | Remove before blending                                 |
| Sea salt                                | 80–100 g                                     | Season progressively                                   |
| Cracked black pepper                    | 20 g                                         | To taste                                               |
| Lemon juice (fresh)                     | 150 ml                                       | Brightens final flavour                                |

**Method (HACCP-Compliant Catering Procedure)**

1. **Mise en Place (15 mins)**  
  - Wash leeks thoroughly under running water; slice into 5 mm rings.
  - Drain and rinse butter beans; hold in cold water.
  - Dice chorizo into 5 mm cubes; refrigerate until needed.
  - Prepare garlic, onion, thyme.
1. **Sweat Aromatics (15 mins)**  
  - In 20–25 L stock pot, melt **800 g butter** over medium heat.
  - Add **300 ml olive oil** to prevent burning.
  - Add diced **onion** and **crushed garlic**; sweat 5 mins until translucent.
  - Add sliced **leeks**, **thyme**, and **bay leaves**. Sweat covered for 10 mins until soft but not coloured. Stir frequently.
1. **Build the Soup Base (10 mins)**  
  - Add **8 L hot vegetable stock**. Bring to simmer.
  - Stir in **drained butter beans**. Simmer gently for 20 minutes.
1. **Crisp the Chorizo (Parallel Task – 10 mins)**  
  - In large frying pan, dry-fry **2 kg diced chorizo** over medium-high heat.
  - Render fat and crisp edges (8–10 mins). Drain on kitchen paper.
  - **Reserve 150 g crispy chorizo** for garnish; stir remainder (≈ 1.85 kg) into soup pot for flavour infusion.
1. **Blend & Finish (15 mins)**  
  - Remove bay leaves.
  - Using heavy-duty stick blender, purée soup until velvety smooth (or blend in 3 L batches).
  - Return to gentle heat. Stir in **1 L double cream** (if using) and **150 ml lemon juice**.
  - Adjust seasoning with **salt** and **pepper**.
1. **Hold & Serve**  
  - Hold at **\>63°C** for service (HACCP).
  - Serve 200 ml per portion in preheated soup cups.
  - Garnish each with **3 g reserved crispy chorizo** and drizzle of chorizo oil.

**Nutritional Estimate (Per 200 ml Portion – with cream)**

- Energy: 1,450 kJ / 350 kcal
- Protein: 12 g
- Fat: 24 g (9 g saturated)
- Carbohydrate: 22 g
- Fibre: 6 g
- Sodium: 720 mg

*(Adjust for cream omission: –90 kcal, –12 g fat)*

**Catering Tips & Variations**

- **Vegetarian/Vegan Adaptation:** Omit chorizo; use smoked paprika (30 g) + smoked salt in base. Replace butter with 600 ml rapeseed oil. Use oat or coconut cream.
- **Gluten-Free:** Naturally gluten-free.
- **Cost Control:** Use tinned butter beans (cheaper than dried at scale). Bulk-buy semi-cured chorizo.
- **Batch Consistency:** Weigh leeks post-trim. Record cook times.
- **Make-Ahead:** Prepare base up to Step 5; chill <5°C within 90 mins. Reheat to >75°C before service.
- **Portion Control:** Use 200 ml ladle for accuracy.

**Pro Tip:** Label containers: *“Leek, Butter Bean & Chorizo Soup – Use by \[Date+2\] – Reheat >75°C”*

*Recipe developed for professional kitchens – fully scalable and tested at 50-portion volume.*

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