White bean cream soup with chorizo

Ingredients for 4 servings:

• 1 can white beans, approx. 425 g
• 2 onions
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 liter vegetable broth
• 150 ml whipped cream
• 1 orange(s), juice
• salt and pepper
• Tabasco
• 100g chorizo
• some oil (savory oil)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

and chorizo ​​and savory oil

Drain the beans in a sieve. Peel and dice the onions and garlic. Heat 1 tablespoon of olive oil in a high saucepan. Sauté the onions and garlic, sprinkle with the chili powder and sweat briefly. Deglaze with the stock. Add the drained beans and simmer uncovered for about 10 minutes. Puree everything with a hand blender. Add the cream and bring to a boil. Season the soup generously with orange juice, salt, pepper, and Tabasco. Strain through a sieve and set aside. Heat the soup thoroughly before serving, stirring frequently. Finely dice the chorizo ​​and fry in a pan with olive oil. Serve the soup with the chorizo ​​cubes and garnish with the oil from the pan and the savory oil.