This unctuous and easy soup is a great option for an uncomplicated cold day dinner. The soft-flavoured, velvety beans form a fine and immaculate backdrop to the heady taste of the chorizo and sundried tomatoes, and the soup will pleasantly warm your throat as you eat it. If you go easy on the mustard, your children will love it too.
Comforting white bean soup with chorizo, mustard and sundried tomatoes
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Recipe by: French Elle, Feb 2009 Busy:10 minutes, Total prep time: 20 minutes Serves: 4 |
Heat the olive oil in a large pan and gently sauté the onions until translucent. Add the garlic and sauté for 30s, until flagrant but not brown.
Add the beans, 70 cL water, the crumbled stock cube and mustard. Bring to the boil and stir the cream in. Cook for another minute and whiz the soup with a hand blender. Taste and adjust the seasoning with salt, pepper and a bit more mustard if needed.
Add the washed salad cress (or mustard sprouts) and cook for another minute.
Serve the soup sprinkled with chorizo cubes and sundried tomatoes, with toasted bread and grated parmesan on the side. Add a couple drops of tabasco for extra sharpness if you like it.
Drain and rinse the beans; set aside.
Heat the olive oil in a large pan and gently sauté the onions until translucent. Add the garlic and sauté for 30s, until flagrant but not brown.
Add the beans, 70 cL water, the crumbled stock cube and mustard. Bring to the boil and stir the cream in. Cook for another minute and whiz the soup with a hand blender. Taste and adjust the seasoning with salt, pepper and a bit more mustard if needed.
Add the washed salad cress (or mustard sprouts) and cook for another minute.
Serve the soup sprinkled with chorizo cubes and sundried tomatoes, with toasted bread and grated parmesan on the side. Add a couple drops of tabasco for extra sharpness if you like it.
Salad cress or mustard sprouts can be found in small plastic containers in most supermarkets. Don't let them grow too much before using them otherwise they will be less tender.
If you are not so keen on sprouted grains, you can use young spinach leaves instead. Add them to the blended soup and cook for a couple of minutes, until the leaves are just wilted.
If you are not so keen on sprouted grains, you can use young spinach leaves instead. Add them to the blended soup and cook for a couple of minutes, until the leaves are just wilted.
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 garlic cloves, peeled and crushed or finely chopped
2 400g tins cannellini (white) beans
1 chicken stock cube
2 level teaspoons strong mustard
15 cL single cream (or soy cream)
Handful of salad cress or mustard sprouts, or young spinach leaves
12 cm (5 inches) chorizo, peeled and cut into 1 cm cubes
4 sundried tomatoes, sliced finely
Salt and pepper
Tabasco (optional)
Serve with toasted bread and grated parmesan
2 tablespoons olive oil
1 yellow onion, chopped
4 garlic cloves, peeled and crushed or finely chopped
2 400g tins cannellini (white) beans
1 chicken stock cube
2 level teaspoons strong mustard
15 cL single cream (or soy cream)
Handful of salad cress or mustard sprouts, or young spinach leaves
12 cm (5 inches) chorizo, peeled and cut into 1 cm cubes
4 sundried tomatoes, sliced finely
Salt and pepper
Tabasco (optional)
Serve with toasted bread and grated parmesan
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