Chestnut Chorizo Soup

Add the carrots, onions, celery, chorizo, and a pinch of salt to the pot. Sauté the mixture for 20 minutes, stirring occasionally, until the vegetables and chorizo are well-caramelized and browned.

Ingredients

1 piece of Carrots

1 piece of Onion

1 piece of Celery Stalk

225 g of Chorizo

2½ mL of Salt

Equipment

Stock Pot

Wooden Spoon

Stir in the garlic, ground cumin, thyme, and chili pepper. Cook for one additional minute to toast the spices.

Ingredients

2 cloves of Garlic

5 mL of Ground Cumin

5 mL of Thyme

1 piece of Chili Pepper

2½ mL of Black Pepper

Equipment

Stock Pot

Wooden Spoon

Add the tomato and cook for two minutes, then stir in the chestnuts.

Ingredients

1 piece of Tomato

240 mL of Chestnuts

Equipment

Stock Pot

Wooden Spoon

Pour in the saffron-infused liquid and water. Bring to a simmer and cook for 10 minutes.

Ingredients

1¼ mL of Saffron

950 mL of Water

Equipment

Stock Pot

Remove from heat and use an immersion blender or potato masher to process the soup until it reaches a textured, semi-smooth consistency. Season with salt and black pepper to taste.

Ingredients

Salt

Chili Pepper

Black Pepper

Equipment

Immersion Blender

Potato Masher