Chestnut Chorizo Soup
Chestnut Chorizo Soup might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 516 calories, 9g of protein, and 23g of fat per serving. This recipe serves 4 and costs $2.69 per serving. 1 person found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Autumn. This recipe from Foodista requires canned tomatoes, onion, saffron threads infused in 3- water, and thyme leaves. With a spoonacular score of 62%, this dish is solid. Similar recipes are Crema de Frisoles con Chorizo (Red Bean Soup with Chorizo), Crema de Frisoles con Chorizo (Red Bean Soup with Chorizo), and White lentil soup with chorizo and paprika cream — Soupe aux lentilles blondes avec chorizo et crème au paprika.
Diets
Ingredients
oil
4 tablespoons
onion
1 large
carrot
1 medium
celery stick
1
mild chorizo
4 oz
garlic cloves
2
ground cumin
1 teaspoon
thyme leaves
1.5 teaspoons
chillies
2 small
canned tomatoes
1 can
chestnuts
500 grams
saffron threads infused in 3- water
4 tablespoons
water
2 cups
sea salt and pepper
4 servings
Cooking in Steps
-
1Heat the oil in a large soup pot over medium heat
cooking oil
pot -
2Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally.
carrot
chorizo
celery
onion
salt
-
3When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute
vegetable
chorizo
garlic
chili pepper
cumin
thyme
-
4Add the tomato and after two more minutes, the chestnuts. Stir.
chestnuts
tomato
-
5Add the saffron infused liquid and the water and simmer for 10 minutes.
saffron
water
-
6Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture. Season with salt and pepper to taste.
salt and pepper
potato
potato masher
blender
