November 29, 2014 by dgarnett2013
Chestnut and chorizo soup: Moro The Cookbook by Sam and Sam Clark
- 4 tabs olive oil
- 1 large white (Spanish) onion, diced
- 1 medium carrot, diced
- 1 celery stick, thinly sliced
- 120g mild cooking chorizo, cut into 1cm cubes
- 2 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1½ tsp finely chopped thyme leaves
- 2 small dried red chillies, crushed
- 2 tomatoes, fresh or tinned, roughly chopped
- 500g cooked peeled chestnuts (fresh or vacuum packed), roughly chopped
- 20 saffron threads, infused in 3 – 4 tabs boiling water
- 1 litre water
- salt and pepper
In a large saucepan heat the oil over a medium heat.
Add the onion, carrot, celery, chorizo and a pinch of salt and fry for about 20 mins, stirring occasionally, until everything caramelises and turns quite brown. This gives the soup a wonderfully rich colour and taste.
Now add the garlic, cumin, thyme and chilli and cook for 1 more minute, followed by the tomato and after about 2 mins, the chestnuts.
Give everything a good stir, then add the saffron-infused liquid, and the water, and simmer for about 10 mins.
Remove from the heat and mash by hand (with a potato masher) until almost smooth but still with a little bit of texture.
Season with salt and pepper.
Eaten the evening after Henry Kerry (and Sarah and Bob) came over.