Spanish Navy Bean Soup with Chorizo and Leeks Topped with a Poached Egg

Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion.

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Ingredients

  • 15 oz. Navy beans, dried
  • 1 oz.Extra-virgin olive oil
  • 1 cup Onions, ¼” dice
  • 4 ea. Garlic clove, minced
  • 2 cups Leeks, ¼” dice
  • 2 tsp. Thyme, minced
  • 6 oz. Spanish chorizo sliced
  • 1 qt. or more, as needed Chicken stock
  • 1 cup Zucchini, ¼” dice
  • 1 ½ cup Tomato, diced
  • Salt, as needed
  • Ground black pepper, as needed
  • 2 Tbsp. Parsley, chopped

FOR THE POACHED EGGS (Optional)

  • 8 each Fresh farm eggs
  • 1 Tbsp. White vinegar
  • 1 pinch Paprika

 

 

Number of Servings : 8

Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion.

Directions

  1. Wash and soak the navy beans overnight in water. Simmer the beans until tender in
    1 quart of water. As an alternative, you may use canned navy beans.
  2. Heat olive oil in a soup pot, and sauté the onions, garlic, leeks, thyme, and chorizo for 3 to 4 minutes. Add the chicken stock. Bring to a simmer and cook for 10 minutes.
  3. Add the zucchini and the navy beans, and simmer for 10 minutes longer. Add the diced tomatoes and bring back to a simmer for just for 2 to 3 minutes.
  4. Season the soup to taste with salt, pepper, and extra-virgin olive oil as needed. Serve topped with chopped parsley and a poached egg (if desired).

FOR THE POACHED EGGS

  1. Bring 4 cups of water with vinegar to a low simmer. Crack each egg into a coffee cup or small measuring cup, and gently pour each egg into the water.
  2. Poach 4 eggs at the time in the water for 3 minutes, then remove them and place the eggs in cold water.

TO SERVE

  1. When serving, place one egg in each preheated bowl of soup and pour the hot soup on top to heat the eggs through. Sprinkle each egg with paprika and serve.

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.