Chestnut and Chorizo Soup

Name: Chestnut and Chorizo Soup (Sopa de castañas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 20 saffron threads, infused in 3–4 tablespoons boiling water; 1 litre water; sea salt and black pepper; sea salt and black pepper; 2 small dried red chillies, crushed; 2 tomatoes, fresh or tinned, roughly chopped; 500 g cooked peeled chestnuts (fresh or vacuum-packed), roughly chopped; 20 saffron threads, infused in 3–4 tablespoons boiling water; 120 g mild cooking chorizo, cut into 1 cm cubes; 2 garlic cloves, thinly sliced; 1 teaspoon ground cumin; 1½ teaspoons finely chopped fresh thyme leaves; 4 tablespoons olive oil; 1 large Spanish onion, diced; 1 medium carrot, diced; 1 celery stick, thinly sliced

Sopa de castañas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Forests of sweet chestnut thrive in the mountainous regions of Spain. This recipe combines some of the classic flavours of Spanish cooking to produce a warm, comforting and mildly spicy soup that is synonymous with the onset of autumn.

Ingredients

4 tablespoons olive oil
1 large Spanish onion, diced
1 medium carrot, diced

Europe
Spain
Mediterranean
Soup

Method

In a large saucepan heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a pinch of salt and fry for about 20 minutes, stirring occasionally, until everything caramelises and turns quite brown. This gives the soup a wonderfully rich colour and taste. Now add the garlic, cumin, thyme and chilli and cook for 1 more minute, followed by the tomato and, after about 2 minutes,