Creamy White Bean and Chorizo Soup

I made this almost exactly according to the recipe. It's really yummy! I used fresh chorizo (not the Spanish smoked kind) that came from Country Time Farm. Great flavor and not very spicy which was good for my kids. This is a perfect recipe to use a stick blender if you have one.

1 pound dried cannellini or Great Northern beans (generous 2 cups)
8 cups water
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery stalk, coarsely chopped (about ¾ cup)
2 ½ teaspoons finely chopped fresh thyme, divided
4 cups (or more) chicken stock
1 pound fresh chorizo link sausages, casings removed
¼ cup whipping cream

Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.

Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)

Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.

Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

Makes 6 main-course servings.

Celery Root Risotto

2 medium celery roots (celeriac)
3 tablespoons butter
1 ½ cups chopped leek (white and pale green parts only)
¾ cup arborio rice
3 cups chicken stock
¼ cup white wine
½ cup grated Parmesan cheese

Peel celery roots and cut into ¼ inch cubes. Saute celery roots and leeks in butter in a heavy saucepan with a lid. Cover and cook over medium to low heat for about ten minutes until the celery root is tender. Add rice and saute for a minute. Add stock and wine and bring to a boil. Simmer uncovered over low heat, stirring often until rice is done and has absorbed the liquid (approximately 20 minutes). You can add a little more liquid if it begins to get too dry at the end. Mix in cheese and season with salt and pepper.

I added some store bought sun-dried tomato pesto on top of mine but it was also good plain.

Braised Chicken with Celery Root

I made this last night and it was wonderful, easy and quick! It is based on the Bon Appetit recipe linked in the title with a couple of my own tweaks.

3 lb chicken parts
1 tablespoon olive oil
1 tablespoon unsalted butter
1 ¼ lb celery root (celeriac), peeled with a sharp knife and cut into ¾-inch cubes
1 head garlic, cloves separated and left unpeeled
1 cups chicken stock
¼ cup white wine
2 fresh thyme sprigs

I used a "four-legged chicken". I cut up a small chicken into parts and had an extra package of leg quarters. Heat oil in large skillet that you can cover. Brown chicken skin side down (about 5 minutes). Flip chicken and brown other side for another 4 or 5 minutes. Remove chicken to a plate and pour off all but a tablespoon of oil. Add butter and when foam subsides add celery root and garlic. Saute until browned and carmelized. Add stock, wine and thyme and scrape up browned bits as pan deglazes. Add chicken and juices back to pan on top of vegetables, reduce heat and cover. Simmer for 15-25 minutes. Remove chicken parts that are cooked first (breast) and keep warm in a serving dish. The dark meat will take a few minutes longer. Discard thyme and serve with good bread to soak up the tasty sauce.