Spicy White Bean Soup
Quick to assemble, this hearty bean soup will please the palate of those who like it piquant.
1/2 pound bulk spicy breakfast sausage, crumbled
2 olive oil
1 cup chopped yellow onion
1 large clove garlic, minced
1-2 large fresh jalapeño chilies, seeded and minced
1/2 teaspoon hot pepper sauce, (or to taste)
1 48-ounce jar Randall Great Northern Beans, drained
and rinsed
3 cups chicken broth (canned is fine)
1 cup light cream (half and half)
Chopped parsley, for garnish
Place the crumbled sausage in a heavy skillet and cook until browned; remove to a side dish with a slotted spoon. Pour off the sausage fat.
Add enough oil to the skillet to just coat. Heat and sauté the onion and garlic for 5 minutes, stirring.
Stir in the minced chilies and return the sausage. Cook,
stirring, for 5 minutes.
Add some hot pepper sauce and the beans. Cook a couple of minutes, stirring.
Stir in the chicken broth and simmer for 10 minutes.
Purée in the blender or food processor; return to the pot and add the cream.
Heat, whisking together, until hot, but not boiling.
Taste and adjust the seasonings, adding some salt, if necessary. (Depending on the amount of salt in the chicken broth.)
Sprinkle with parsley to serve.
6 to 8 servings.