I was slightly dubious about this soup. Surely it would be far too rich if chorizo was the main ingredient? But, I had everything I needed in the house, a baby fast asleep upstairs and it is bloody freezing today so I thought I’d give it a whirl for my lunch. You can’t go wrong with Moro right? Right!
(Yes, I know it’s a bit unusual to stock chestnuts but it is almost Christmas and they’re currently on offer at Ocado don’t ya know).
This was one dreamboat of a soup. Comforting with warm spice and deep chestnuts and rich – but not too rich. It was absolutely packed with flavour. I went back for a second bowl. I messaged my friends about the fabulous soup I’d just made and then I thought, this has got to go on the blog, right now. People need to know about this soup. What if they overlook it, like I almost did, because it sounds too rich.
So here it is, the recipe for a totally delicious warming winter soup, courtesy of Sam and Sam Clark. Enjoy!
1. It would be a good idea to get everything chopped and measured in advance, or at least the onion, carrot, celery and chorizo. I didn’t, obviously, but if I was a better person I would have!
2. In a large saucepan, heat the olive oil over a medium heat.
3. Add the onion, carrot, celery and chorizo that you have diligently chopped in advance along with a pinch of salt and fry for about 20 minutes, stirring occasionally, until everything caramelises and turns quite brown.
4. Now add the garlic, cumin, thyme and chilli and cook for one more minute, followed by the tomato and, after about two minutes, the chestnuts.
5. Give everything a good stir, then add the saffron-infused liquid, and the water, and simmer for about 10 minutes. (It still seemed quite thin at this point so I simmered for another 15 minutes).
7. Season with salt and pepper, then serve.
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