Soupe crémeuse aux haricots, au chorizo et au pain croustillant

Ingrédients

• 200 g chorizo
• 2 cans white beans (à 400 g), drained
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 800 ml vegetable stock
• 100 ml heavy cream
• Juice of half a lemon
• Salt and pepper to taste
• Fresh parsley, roughly chopped
• Olive oil for drizzling
• Crusty bread to serve

Préparation

1. 1

   Cut the chorizo into small cubes and fry them in a large pan over medium heat until crispy, about 3 minutes. Spoon them out of the pan and set aside.In the remaining chorizo fat, sauté the onion and garlic until translucent, about 3 minutes. Add the smoked paprika and stir well.Add the drained white beans and the vegetable stock. Bring to a boil and let simmer gently for 10 minutes.Puree half of the soup with an immersion blender directly in the pan. This gives a creamy base while still leaving some bite from the whole beans.Stir the heavy cream into the soup and season with salt, pepper and a splash of lemon juice. Warm for another 2 minutes over low heat.Ladle the soup into deep bowls. Scatter the crispy chorizo on top and garnish with fresh parsley and a thin drizzle of olive oil. Serve immediately with crusty bread.