Chestnut and chorizo soup

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November 29, 2014 by dgarnett2013

Chestnut and chorizo soup: Moro The Cookbook by Sam and Sam Clark


Serves 4


  • 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.

henryk2 henryk


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