Creamy White Bean and Chorizo Soup (Aulikki Brandt)
Since the beans need to soak overnight, be sure to begin one day ahead.
1 lb dried Cannelini or Great Northern Beans
8 cups water
3 tablespoons extra virgin olive oil, divided
3 garlic gloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 large celery stalk, coarsely chopped
2 1/2 teaspoons finely chopped fresh thyme
4 cups low-salt chicken broth
Salt and pepper
1 pound cured chorizo, cut in small pieces
1/4 cup whipping cream
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 of 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.
Drain beans, reserve liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons of oil in heavy large pot over medium heat. Add onion, carrot, and celery, sprinkle with salt and pepper. Saute until vegetables are beginning to soften, about 10 minutes. Add chorizo and saute 5 more minutes then add chopped garlic and fresh thyme and saute 2 more minutes. Add 2 cups of reserved bean liquid, 4 cups of chicken broth and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. If soup is too thick more reserved bean liquid can be added. Cool soup 5 minutes and add whipping cream. Season with salt and pepper and serve.
