Friday, 1 May 2009
Recipe - Tomato and Chorizo Soup
This is a really nice soup that you could either serve as a filling lunch or use as a starter. I guess you could serve it in really small bowls as part of a 'tapas evening' as well.
As always, freestyle it to suit you and your tastes.
I served this with some fresh crusty bread.
Recipe (serves 4 - 6)
500g uncooked chorizo, chopped into bite sized chunks
2 tbsp olive oil
3 onions, halved and sliced
3 garlic cloves, thinly sliced
1/2 tsp ground cumin
1 tsp paprika
1 - 2 small red chillies, seeded and finely choppped
1.5 l chicken stock
2 x 400g cans chopped tomatoes
4 tbsp flat leaf parsley, chopped
Start by frying off the chorizo until it starts to brown lightly. Put to the side.
Heat the oil in a large saucepan on a medium heat and cook the onion and garlic until it starts to soften. Stir in the cumin, paprika, chili, chicken stock, tomatoes and half the parsley.
Bring this to the boil, add the chorizo and reduce to a simmer. Let this simmer for about 20 minutes. Stir in the remaining parsley and serve.