This is my new favorite black bean soup, it beat out my old favorite. It's really good and really cheap to make but totally filling - BONUS!1 tablespoon EVOO - Extra Virgin Olive Oil
1 pound cured chorizo, casing removed and chopped
1 small onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 serrano peppers, seeded and chopped
2 teaspoons smoked paprika
Salt and ground black pepper
3 14-ounce cans black beans, drained
3/4 to 1 quart chicken stock, depending on desired thickness
2 ripe avocados
1/2 cup sour cream
Zest and juice of 1 lime
1/2 cup (about a handful) flat-leaf parsley or cilantro, chopped
{{I did 4 cans of black beans and the full quart of chicken broth, and it was barely enough for 1 serving for 4 adults}}
Place a large saucepan over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove from pan and reserve.
Add the onion, garlic, serrano peppers, smoked paprika, salt and ground black pepper to the pan, and cook until the onions are tender, 5-6 minutes.
Add the black beans and chicken stock to the pan, and bring the liquids up to a bubble. Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.
After pureeing the beans, rinse the food processor bowl out and return it to the base. Add avocados , sour cream, lime zest and juice and process until smooth.
Serve the soup topped with some avocado cream, reserved crispy chorizo and cilantro.
{{I did 4 cans of black beans and the full quart of chicken broth, and it was barely enough for 1 serving for 4 adults}}
Place a large saucepan over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove from pan and reserve.
Add the onion, garlic, serrano peppers, smoked paprika, salt and ground black pepper to the pan, and cook until the onions are tender, 5-6 minutes.
Add the black beans and chicken stock to the pan, and bring the liquids up to a bubble. Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.
After pureeing the beans, rinse the food processor bowl out and return it to the base. Add avocados , sour cream, lime zest and juice and process until smooth.
Serve the soup topped with some avocado cream, reserved crispy chorizo and cilantro.
{{I served with Pancheri Cornbread}}
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