Creamy White Bean & Chorizo Soup

In anticipation of the rain a Sunday soup is definitely in order... Here's my adjustment on my previous and more traditional white bean soup recipe.

Ingredients:

• 3 cans white beans
• 2 TBSP Olive Oil
• 3 Garlic Cloves - Chopped
• 1 Spring fresh rosemary
• 1 Bay leaf
• 1 Large Onion - Chopped
• 1 Large Carrot - Chopped
• 2 Celery Stalks - Chopped
• 3 tsp fresh Thyme - Chopped
• 4 cups Chicken Stock
• 1 lb fresh chorizo sausage (casing removed)
• 1/4 cup whipping cream
• Salt and Pepper to taste
  

Directions:
Chop all veggies - put 2 TBSP of the Olive oil in a large pot and add carrots, celery, onions and garlic - cook until softens (about 8-10 min) - add spices (rosemary, thyme, bay leaf) saute another 3 minutes. Add rest of ingredients, except the chorizo and cream, bring to a boil - reduce to medium and let simmer for 25 minutes to let the flavors blend. Remove from heat and let sit for 10 minutes to cool.

While soup is cooling, remove casing from chorizo and cook in a heavy skillet until browned. Transfer to a paper towel to drain. (you'll need 5-6 paper towels).

Using a slotted spoon remove 1-1/2 cups of the bean mixture from the soup. Working in batches, puree the remaining soup in a blender or food processor (this is why you let it cool for 1o min or more).

Return the puree to the pot. Stir in remaining bean mixture you removed, chorizo and cream. Season with salt and pepper simmer over low heat (5 minutes) - serve with Croutons or a light garnish of flat leaf parsely.

Enjoy!