Creamy Broad Bean and Chorizo Soup with Fennel Seeds
Indulge in a comforting and flavorful bowl of Creamy Broad Bean and Chorizo Soup infused with fragrant fennel seeds. This hearty and nutritious soup is perfect for cold evenings or as a light and satisfying lunch.
Ingredients:
* 2 cups dried broad beans, soaked overnight
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* ½ teaspoon smoked paprika
* 1 cup chicken or vegetable broth
* 1 cup milk or cream
* 1 cup cooked chorizo, sliced
* 1 tablespoon fennel seeds
* Salt and pepper to taste
Instructions:
1. Drain and rinse the soaked broad beans.
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened.
3. Add the garlic, cumin, and paprika. Cook for 1 minute, or until fragrant.
4. Add the broad beans and chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beans are tender.
5. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
6. Stir in the milk or cream, chorizo, and fennel seeds. Season with salt and pepper to taste.
7. Serve warm with crusty bread or a side salad.
Nutritional Benefits:
* Broad beans: Rich in protein, fiber, and vitamins A, C, and K.
* Chorizo: Provides a flavorful protein source and enhances the soup's taste.
* Fennel seeds: Contain a compound called anethole, which has anti-inflammatory and antioxidant properties.
* Milk or cream: Contributes to the soup's creaminess and provides calcium and vitamin D.
Tips:
* For a richer flavor, use homemade chicken or bone broth.
* Add other vegetables to the soup, such as carrots or celery.
* Top with grated Parmesan cheese or a drizzle of extra virgin olive oil for extra flavor.
* This soup can be made ahead of time and reheated when ready to serve.