Cold cream of white bean soup with Palacios chorizo

Beans help prevent constipation, regulate cholesterol and glucose, they give us energy to perform our daily activities and help us not to snack between meals due to their high satiating effect, making them a good ally to help maintain weight in summer.

METHOD

Soak the beans overnight.

Drain them and cook in a pressure cooker covered with water.

Chop the onion and carrot and add to the cooker. Add the whole bulb of garlic unpeeled.

Season and add the peppercorns.

Close the pressure cooker and cook (on 2) for 10-12 minutes from when the steam starts to come out.

Open the cooker, remove the bulb of garlic, drain the beans and place them in a bowl.

Leave to cool.

Blend with an electric blender.

Strain the soup and put aside in the refrigerator.

Boil the eggs in a saucepan with water and salt for 10 minutes.

Refresh in cold water, peel and mash with the masher.

To make the chive oil, pour the four tablespoons of oil into a blender, add a good amount of chopped chives and mix in the blender.

Serve the soup cold on a plate and place the chopped chorizo and the mashed egg on top.

Finally pour the chive oil over.

Nutritional comments:

Very nutritious dish, recommended for everyone because of the wide diversity of ingredients, all of which are very healthy.

Beans help prevent constipation, regulate cholesterol and glucose, they give us energy to perform our daily activities and help us not to snack between meals due to their high satiating effect, making them a good ally to help maintain weight in summer.

In today's recipe, the proteins are complemented by egg protein, an excellent nutritious food, which helps our defenses, and repairs all cells.

Olive oil gives us essential fats and vitamins for life, which help us lower cholesterol and keep our hearts and arteries healthy.

Onions and garlic are good for circulation and protect us from cancer.