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Chestnut and chorizo soup

Origin: Moro cookbook

Served 4

  • oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 2 tomatoes
  • 120g mild cooking chorizo cut into small cubes
  • 2 garlic cloves thinly sliced
  • 1 teaspoon ground cumin
  • 1.5 teaspoons finely chopped thyme
  • 2 small dried red chillies, crushed
  • 500g cooked peeled chestnuts
  • 20 saffron threads infused in boiling water
  • 1 litre water
  • S+P
In a large pan, heat oil. Add onion, carrot, celery, chorizo and some salt and fry for about 20 mins until everything caramelises and turns brown. Add garlic, cumin, thyme, chilli and cook for 1 min. Add tomato and after 2 mins the chestnuts. Add the saffron liquid and water and bring to boil - simmer for 10 mins. Roughly blend and season.
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