Here is another of my favourite soups, just so flavoursome and just so Mediterranean. The combination of chorizo and the pipis is divine and the use of apple cider in this dish takes me back to Barcelona. The use of leek in place of onion provides a more subtle flavour and really does make a difference. Make sure you have plenty of warm crusty sourdough or toasted baguette to serve with this, because it really does cry out for a ‘dip in’ to savour the soup. This recipe will serve 4.
Spanish-style chorizo pipi soup
1 tablespoon olive oil
25g unsalted butter
1 leek, pale part only, halved lengthways and sliced
2 garlic cloves, finely chopped
100g chorizo, halved lengthways, sliced
330ml bottle apple cider
400g cannellini beans, rinsed, drained
1 litre good-quality fish stock (you can use chicken stock)
2 tablespoons plain flour
1 kg fresh pipis or clams
125ml pure pouring cream
1/2 bunch chives, chopped
Crusty bread, to serve
