Chestnut & Chorizo Soup

I made this soup as a starter for Christmas lunch once, and everyone wanted the recipe. I must admit, the mix of chorizo and the spices is a wonderful combination – and the chestnuts just make this a great winter soup.

But as I’ve mentioned before in my Gazpacho post – I don’t like soups. But I guess there are a few exceptions.

Let’s get started:

  • 1 large onion
  • 1 medium carrot
  • 1 celery stick
  • 100g chorizo

Dice the ingredients to a similar size. In a large pan, with a good glug of oil, gently saute for 20 mins until well caremelised.

  • 2 sliced garlic cloves
  • 1 tsp cumin powder
  • 2 tsp fresh thyme leaves
  • 2 tsp chilli flakes

Add the garlic & spices – cook out for 2 mins.

  • 200 ml tomato passata
  • 500 g cooked chestnuts, whole or puree
  • 20 strands of saffron, infused in a splash of hot water

Add the passata & chestnuts & safforn water & 1 litre water – simmer for 20 mins. Using a stick blender, blitz until smooth.

Serve in bowls, with a few fresh thyme leaves and some olive oil drizzled over.

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