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Home Romige bonensoep met chorizo en knapperig brood

Soup Chorizo Quick Autumn Winter Spanish Beans

Een bord soep kan een heel moment zijn, mits je het goed aanpakt. Deze romige bonensoep met chorizo is vol van smaak, makkelijk te maken en perfect om te delen aan tafel. Serveer hem in een mooi diep earthenware tableware en je zet meteen een sfeer neer die uitnodigt om langer aan tafel te blijven. Knapperig brood erbij en je hebt een no-nonsense maaltijd die iedereen blij maakt.

Recipe

Romige bonensoep met chorizo en knapperig brood

Deze romige bonensoep met chorizo is precies wat je nodig hebt op een koele avond. Snel klaar, smakelijk en mooi te serveren in een diep bord.

Course	Hoofdgerecht
Kitchen	Spaans
Servings	4 personen

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Large saucepan
Immersion blender
Chopping board
Sharp knife
Wooden spoon
Deep bowls

Ingredients

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

Hoe maak je romige bonensoep met chorizo en knapperig brood?

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.

Cooking mode Prevents your screen from going to sleep

A deep earthenware bowl keeps your soup warmer for longer and already looks well presented at the table. That makes serving it feel a bit festive, even on a weeknight. Choose bowls that match the rest of your tableware, and you'll build a table that really suits you.

Want to make the soup vegetarian? Leave out the chorizo and instead add an extra teaspoon of smoked paprika together with some sautéed bell pepper cubes. Just as tasty, and you'll have it on the table in no time. Good quality bowls complete this version as well.