Creamy White Bean And Chorizo SoupFrom mrcooksalot 6 years ago
- 1 pound dried cannellini or great northern beans (generous 2 cups) shopping list
- 8 cups water shopping list
- 3 tablespoons extra-virgin olive oil, divided shopping list
- 3 garlic cloves; 1 smashed, 2 chopped shopping list
- 1 large fresh rosemary sprig shopping list
- 1 bay leaf shopping list
- 1 large onion, coarsely chopped (about 2 cups) shopping list
- 1 large carrot, coarsely chopped (about 1 cup) shopping list
- 1 large celery stalk, coarsely chopped (about 3/4 cup) shopping list
- 2 1/2 teaspoons finely chopped fresh thyme, divided shopping list
- 4 cups (or more) low-salt chicken broth shopping list
- 1 pound fresh chorizo link sausages, casings removed shopping list
- 1/4 cup whipping cream shopping list
How to make it
- Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
- Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt. DO AHEAD Can be prepared 2 days ahead. Cool slightly, cover, and chill.
- Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf.
- Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes.
- Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
- Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.
The Cookmrcooksalot Denver, U.S.A.
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