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Springtime Asparagus, Gammon and Chorizo Soup

Springtime Asparagus, Gammon and Chorizo Soup

with leek and cannellini beans
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
790 kcal
Protein
: 
58.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • May contain traces of allergens
Serving amount

100 grams

Asparagus

300 grams

Gammon Steak

1 unit(s)

Leek

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

White Wine Stock Powder

(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)

1 pack(s)

Cannellini Beans

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Water

to taste

Oil

to taste

Pepper

Energy (kJ)3306 kJ
Energy (kcal)790 kcal
Fat38.5 g
of which saturates17.3 g
Carbohydrate43.7 g
of which sugars8.4 g
Dietary Fiber42.2 g
Protein58.2 g
Salt10.4 g
Trans Fat0.1 g
Potassium361 mg
Calcium65.5 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Immersion blender

Cooking steps

Get Prepped
1
  • Trim the bottom of the asparagus and discard. Cut into thirds, then separate the tips for garnish. 
  • Trim the leek and halve lengthways. Thinly slice widthways. 
  • Drain and rinse the cannellini beans in a sieve.
  • Chop the gammon into 2cm cubes. IMPORTANT: Wash your hands and equipment after handling raw pork.
Time to Fry
2
  • Place a pot over medium-high heat with a knob of butter and a drizzle of oil.
  • Once hot, add the leek and asparagus (reserve the tips to fry later).
  • Cook until softened, stirring occasionally, 4-6 mins. Add the beans, white wine stock and 400ml water (per 2P).
  • Bring to a boil and simmer for another 2-3 mins. 
  • Blend the soup to a smooth consistency and add more water to loosen if required. Season to taste with salt and pepper. 
Make the Garnish
3
  • Meanwhile, place a pan over medium-high heat and add a drizzle of oil.
  • Fry off the gammon and asparagus tips until the gammon is cooked through, 5-8 mins. IMPORTANT: Gammon is cooked when no longer dark pink in the middle.
  • Add the chorio for the final 3-5 mins.
Dish Up
4
  • Serve the leek and asparagus soup between bowls.
  • Spoon over the pan-fried asparagus tips, chorizo and gammon. 
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