White Bean Veloute With Chorizo Recipe

Cooking Directions

• STEP 1.Soak the white beans overnight and drain them.
• STEP 2.In a large pot, sauté the chorizo until crispy.
• STEP 3.Add the soaked beans, chicken stock, and bay leaves to the pot and simmer until the beans are tender.
• STEP 4.Remove the bay leaves and blend the soup until smooth.
• STEP 5.Serve the veloute hot, garnished with crispy chorizo and fresh herbs.

Cooking Tips

• You can use canned white beans if you don't have time to soak and cook dried beans.
• Adjust the spiciness of the soup by adding more or less chorizo.
• Garnish the soup with a drizzle of olive oil for extra richness.

Storage and Serving

• Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the veloute with crusty bread or a side salad for a complete meal.