Recipes>Chestnut Recipes
Sopa De Castañas (Chestnut and Chorizo Soup)
by Samuel & Samantha Clark from Moro: The Cookbook
Easy
Serves 4
Sopa de castanas combines chestnut and chorizo for an inviting Spanish soup recipe. Ideal for autumn, the smoky and comforting soup is lovely with crusty bread.
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From the book
Moro: The Cookbook
Samuel & Samantha Clark
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Introduction
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.
Tags
Ingredients
| 4 tbsp | olive oil |
|---|---|
| 1 | large Spanish onion, diced |
| 1 | medium carrot, diced |
| 1 | celery stick, thinly sliced |
| 120g | mild cooking chorizo, cut into 1cm cubes |
| 2 | garlic cloves, thinly sliced |
| 1 tsp | ground cumin |
| 1½ tsp | finely chopped fresh thyme leaves |
| 2 | small dried red chillies, crushed |
| 2 | tomatoes, fresh or tinned, roughly chopped |
| 500g | cooked peeled chestnuts (fresh or vacuum-packed), roughly chopped |
| 20 | saffron threads, infused in 3-4 tbsp boiling water |
| 1 l | water |
| Sea salt and black pepper |
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, the chestnuts. Give everything a good stir, then add the saffron-infused liquid, and the water, and simmer for about 10 minutes. Remove from the heat and mash by hand (with a potato masher) until almost smooth but still with a little bit of texture. Season with salt and pepper.
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Ingredients
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