Chestnut Chorizo Soup
Ingredients
4 tablespoons oil
1 large Spanish onion, diced
1 medium carrot, diced
1 celery stick, diced
1 gram 120 (4 oz) mild chorizo cut into cm cubes
2 garlic cloves, thinly sliced
1 teaspoon ground cumin
2 smalls dried red chillies, crushed (I omit these because of the kids)
1 can of chopped tomatoes (or 2 roughly chopped fresh tomatoes)
500 grams (about a pound) cooked, peeled chestnuts (although you can get them fresh here, I usually use vacuum packed because I detest pee
4 tablespoons 20 saffron threads infused in 3- boiling water
1 liter (about 2 cups) of water
sea salt and pepper to taste
Preparation
1
Heat the oil in a large soup pot over medium heat
2
Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally.
3
When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute
4
Add the tomato and after two more minutes, the chestnuts. Stir.
5
Add the saffron infused liquid and the water and simmer for 10 minutes.
6
Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture. Season with salt and pepper to taste.
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About
One of my favorite Spanish cook books is the Moro Cookbook from London's Moro restaurant. The recipes meet at the point where Spanish and Muslim-Mediterranean culinary culture come together. Each one that I've tried is excellent so when I saw a recipe for Chestnut Soup with chorizo and saffron, I knew I had to try it.
www.barcelonabites.com
Yield:
4.0
Added:
Monday, December 13, 2010 - 4:45am
