- 5 courgettes
- 1 tbsp butter
- 125 g watercress
- 300 g broad beans
- 1 litre vegetable stock
- 175 g spicy chorizo
- 2 spring onions large
Clean the courgettes, quarter them lengthwise, then cut into rough chunks. Cut the spring onions (including as much of the greens as you can) into 1 cm pieces. Fry the courgettes and onions in 1 tbsp butter in a large pot until starting to soften and brown.
Add the vegetable stock and half of the watercress, cook until the courgettes are very mushy. Meanwhile, cook the broad beans in water for about 10 minutes, remove the tough outer shells. Reserve some for decoration, then add the remaining beans to the pot and process everything to a thick soup with a hand-held blender. Season to taste.
Peel the chorizo and cut into 1 cm cubes. Fry in a non-stick pan without the addition of any oil - the chorizo will release quite a lot of its own, deeply orange oil which you will want to retain for serving. Fry until crispy, lift the chorizo pieces with a slotted spoon.
Serve the soup with the crispy chorizo, some broad beans, some watercress and a drizzle of the oil remaining from the chorizo.