Chorizo, Almond and White Bean Soup
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Credit: Neal Fraser, Chef, BLD, Los Angeles
The National Culinary Review, April 2013
From the Chef
“Recipe is courtesy of Almond Board of California”
2 oz. olive oil
4 white onions, peeled, diced
Kosher salt, to taste
1 La Espanola chorizo
2 oz. peeled garlic, smashed
1 cup blanched almonds
1 lb. white beans, soaked in cold water overnight
½ gal. chicken stock
Black pepper, to taste
4 oz. sliced unblanched almonds
1 oz. chopped Italian parsley
Method: Put olive oil and onion in stockpot. Over low flame, sweat onion until translucent. Season with salt. Peel chorizo; grind through large hole of meat grinder. Add to onion; add garlic. Cook over low flame until you smell chorizo cooking. Add blanched almonds; cook for 4 minutes. Add drained beans and chicken stock. Season with salt. Bring to a simmer; simmer until beans are soft, about 1 hour. (Do not cook beans too fast or they will fall apart.) Season with salt and pepper. Toast unblanched almonds in 300ºF oven until golden-brown. Garnish soup with toasted almonds and chopped parsley.
Pork, Soup, The National Culinary Review
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