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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