- 4 tablespoons oil
- 1 large Spanish onion, diced
- 1 medium carrot, diced
- 1 celery stick, diced
- 1 gram 120 (4 oz) mild chorizo cut into cm cubes
- 2 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chopped fresh thyme leaves (I use 1 teaspoon of dried sometimes)
- 2 smalls dried red chillies, crushed (I omit these because of the kids)
- 1 can of chopped tomatoes (or 2 roughly chopped fresh tomatoes)
- 500 grams (about a pound) cooked, peeled chestnuts (although you can get them fresh here, I usually use vacuum packed because I detest pee
- 4 tablespoons 20 saffron threads infused in 3- boiling water
- 1 liter (about 2 cups) of water
- sea salt and pepper to taste
- Heat the oil in a large soup pot over medium heat
- Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally.
- When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute
- Add the tomato and after two more minutes, the chestnuts. Stir.
- Add the saffron infused liquid and the water and simmer for 10 minutes.
- Remove 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.
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