Cut the chorizo into small pieces and pan fry them until they are cooked and slightly browned. Place cooked pieces aside and keep warm. Reserve the oil that is left in the frypan.

Place the chopped leek, onion and garlic in a medium saucepan with the butter and chorizo oil and cook over a medium heat until the onions and leek soften.

Add sea salt along with cream and 700 gms of the white beans. Heat until it reaches simmer point and cook a further 10 minutes at a low simmer. Allow to cool slightly and then place the mixture in a blender and blend until smooth. Pour back into saucepan and keep hot. 

Add the remaining whole beans to the soup mixture and heat until the whole beans are heated through.

Pour a serving of soup into a serving bowl and make sure a portion of whole beans is included. Add cooked chorizo to the top of the soup and then drizzle with olive oil. 

Top with fresh flat leaf parsley and serve.