This soup is a true treat. A perfect combination of flavors – sweet fennel, savory celery, fragrant parsley and spicy chorizo, mmmmm! I made it for the first time tonight and I knew it would be an instant hit before it was even cooked, just by smelling its amazing aromas. Warning: Do not cook this when you are hungry – the smell will drive you crazy! Make sure you have a nice snack while making this! 😉
Adapted from Gordon Ramsay Makes It Easy
Ingredients (for 4 servings)
3 fennel bulbs, trimmed and finely sliced
2 celery stalks, finely sliced
3 garlic cloves, peeled and minced
1 qt. chicken stock
Handful of Italian (flat-leaf) parsley, stalks and leaves separated
1 teaspoon ground coriander
2 bay leaves
14 oz. cannellini beans, drained
4 oz.chorizo sausage, chopped
Salt and pepper
3 tablespoons olive oil
- Heat 2 tablespoons of olive oil in a large pan. Add the fennel, celery and garlic. Sweat for 5 minutes over medium-low heat until softened but not colored.
2. Add the stock, parsley stalks, ground coriander, bay leaves, salt and pepper. Bring to a boil and let it simmer on low heat for 40 minutes. Discard the bay leaves and parsley stalks and transfer to a blender. Chop the parsley leaves.
- Blend the soup until velvety smooth and return to the pan (if you have a hand blender, you can just blend it in the pan). Add the beans and bring to a boil, stirring occasionally. Turn the heat off.
Heat the remaining oil in a skillet and saute chorizo slices fir about 3-4 minutes until crisp.