chestnut and chorizo soup (sopa de castanos)

4 tbsp olive oil
1 large spanish onion, diced
1 medium carrot, diced
1 celery stick, thinly sliced
120g mild cooking chorizon, cut into 1cm cubes
2 garlic cloves, thinly sliced
1 tsps ground cumin
1 1/2 tsps chopped thyme leaves
2 small dried red chillies, crushed
2 tomatoes, roughly chopped
500g cooked peeled chestnuts, roughly chopped
20 saffron threads, infused in 3-4 tbsps boiling water
1 litre water
salt and black pepper

in a large pan, heat the oil over medium heat. Add onion, carrot, celery, chorizo and a pinch of salt, and fry for about 20 minutes, stirring occasionally, until everything caramelises and turns quite brown. This gives the soup a wonderfully rich colour and taste. Now add garlic, cumin, thyme and chili, and cook for one minutes, followed by tomato for two minutes, then add the chestnuts.  Give everything a good stir, then add saffron water, and the plain water, and simmer for 10 minutes.

remove from the heat, and mash with a potato masher until almost smooth, but with a little bit of texture. Season to taste.

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posted by ramtops on 06 Mar 06 - 12098 views


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