Creamy White Bean and Chorizo Soup

Ingredients:
1 lb dried cannellini beans (generous 2 cups)
8 cups water
3 Tbs extra virgin olive oil
3 garlic cloves, 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2.5 tsp finely chopped fresh thyme
4c low salt chicken broth
1 lb fresh chorizo sausage, casings removed
1/4c whipping cream

Place beans in heavy large saucepan. Add enough water to cover beans by 4 inches. let beans soak overnight at room temp.

Drain and rinse beans; return to same saucepan. Add 8 cups of water, 1 Tbs 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, 1-1.5 hours. Season to taste with salt.

Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 Tbs oil in heavy large pot over medium heat. Add onion, carrot, celery. Sprinkle with salt and pepper. Saute until vegetables are beginning to soften, about 10 min. Add chopped garlic and 1 tsp thyme; saute 2 min. Add 2 c reserved bean cooking liquid, 4 c chicken broth and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25min. Cool soup 10 min.

Meanwhile saute chorizo in heavy large skillte over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 in. Transfer chorizo to paper towels and drain.

using slotted spoon, remove 1.5 c bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole bean mixture, remaining 1.5 tsp thyme, chorizo and cream.

Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper.

(Bon Apptit 1/06)