This is one of those soups that you just keep eating because it's so yummy. The chorizo turns the soup an Autumn orange.
If you use the spicier chorizo, the soup has a better depth of flavor.
Recipe By : Sitara
Serving Size : 8 Preparation Time : 2:00 plus soaking time
Categories : Luncheon Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart navy beans -- soaked overnight
1/4 cup extra virgin olive oil
4 cloves garlic -- 2 chopped and 2 smashed
2 sprigs rosemary -- large
2 large bay leaf
2 large onion -- chopped medium dice
1 1/2 cups carrot -- coarsely chopped
1 1/2 large celery stalk -- coarsely chopped
1 tablespoons fresh thyme -- divided
1 1/2 quarts chicken stock
1 pound chorizo -- bulk
1/3 cup whipping cream or half and half
1. Soak beans overnight.
2. Drain and rinse beans. Put in pot and cover with water 2 inches over the top of the beans, add 1 tablespoon oil, smashed garlic cloves, rosemary and bay leaf.
Bring to boil. Reduce and simmer till beans are just barely tender.
3. Drain beans reserving cooking liquid. Discard rosemary and bay leaf.
4. Heat oil in large pot over medium heat. Add onion, carrot and celery. Sprinkle with salt and pepper, saute till vegetables are soft, about 10 minutes. Add chopped garlic and half the thyme. Saute 2 minutes. Add some of the reserved bean cooking liquid and half the chicken stock and the cooked beans. Bring to boil and reduce heat to medium and simmer uncovered till vegetables are tender.
5. Meanwhile, saute chorizo in heavy large skillet over medium high till cooked through. Drain thoroughly on paper towels to remove most of the grease.
Take some of the beans and puree with them in the blender or food processor along with some of the reserved stock . Add back to the soup to make it smooth. (optional)
Stir together all ingredients adding chorizo, and add enough stock for consistency, the rest of the thyme and the cream. Rewarm soup gently thinning with stock if needed. Taste for salt and pepper.