Chorizo Black Bean Soup
Tarah
ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb cured chorizo sausage, casing removed and chopped
- 1 small Spanish onion, chopped
- 3-4 garlic cloves, grated
- 2 Serrano peppers, seeded and chopped
- 2 teaspoons smoked paprika
- salt, to taste
- pepper, to taste
- 3 (14 ounce) cans black beans, drained
- 3 cups chicken stock
- 2 ripe avocados
- 1/2 cup sour cream
- 1 lime, juice and zest of
- 1/2 cup flat leaf parsley or cilantro
directions
- 1
Place a large saucepan over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove the chorizo from the pan and reserve.
- 2
Add the onion, garlic, Serrano peppers, paprika and some salt and pepper to the pan and cook until the onions are tender, about 5-6 minutes. Add the black beans and chicken stock to the pan and bring the liquids up to a bubble.
- 3
Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.
- 4
After pureeing the beans, rinse the food processor bowl out and return it to the base. Remove the pit from the avocados and scoop them out into the bowl along with the sour cream, lime zest and juice and process until smooth.
- 5
Serve the soup topped with some avocado cream and reserved crispy chorizo.
Source: Tarah
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