Peel and dice the onion and the garlic. Chop the fennel and the chorizo.
Heat the olive oil in a large saucepan over low heat.
Add the onion, garlic and fennel and cook for 2-3 minutes until soft but not coloured.
Add the chorizo and the chicken stock and let everything simmer for 30 minutes.
Then add the cream, lime juice and tarragon.
Transfer mixture to the Braun JB 7192 PowerBlend 7 and blend on speed 4 to a smooth puree.
Season with salt and pepper and garnish with some more tarragon.
Peel and dice the onion and the garlic. Chop the fennel and the chorizo.
Heat the olive oil in a large saucepan over low heat.
Add the onion, garlic and fennel and cook for 2-3 minutes until soft but not coloured.
Add the chorizo and the chicken stock and let everything simmer for 30 minutes.
Then add the cream, lime juice and tarragon.
Transfer mixture to the Braun JB 7192 PowerBlend 7 and blend on speed 4 to a smooth puree.
Season with salt and pepper and garnish with some more tarragon.
