Leek, Butter Bean & Crispy Chorizo Soup Recipe for 50 Portions
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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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