City Palate

The Entertaining Issue - November December 2017

Chestnut and Chorizo Soup
Nov/Dec 2010

A Spanish inspired soup with a hint of spiciness to keep you warm during a chilly night. Chorizo is a type of sausage that originated in Spain and can be found either fresh or dried. Spolumbo’s makes a very good fresh version. Most Italian groceries and specialty shops should carry peeled and preserved chestnuts, try to find the vacuum-packed chestnuts rather than the canned ones – they give a superior flavour and texture to the soup.

4 T. olive oil

1 large yellow onion, diced

2 garlic cloves, roughly chopped

1 medium carrot, diced

1 celery stick, thinly sliced

2 links fresh chorizo sausage, roughly chopped

1 t. ground cumin

2 t. fresh thyme, finely chopped

chile flakes to taste

1 c. diced tomatoes, fresh or canned

1 lb. cooked, peeled chestnuts, roughly chopped

large pinch saffron

4 c. chicken stock

salt and pepper to taste

In a large saucepan, heat the oil over medium heat. Add the onion, garlic, carrot, celery, chorizo and a pinch of salt and cook for about 20 minutes, stirring occasionally, until the vegetables begin to caramelize and brown.

While the vegetables are beginning to brown, bring 4 c. of chicken stock to a boil and add the saffron threads to infuse. Remove from heat and keep warm until ready to use.

Once the vegetables have caramelized, add the cumin, thyme and chile flakes and cook for another minute to release the flavours. Add the diced tomatoes and chestnuts. Add the hot chicken and saffron stock and continue to cook the soup for 20 minutes until slightly reduced. Remove the soup from the heat and gently purée it until it’s almost smooth but still with a bit of texture. Season with salt and pepper and serve. Serves 4.



Soups And Stocks