Chestnuts cooking in an open pot… That’s how the song goes, right? Maybe not, but you should still make this amazing Spanish soup of chestnut, mild chorizo sausage and a few hearty spices. Buying chestnuts pre-peeled will save you a ton of hassle, and you’ll impress anyone who grabs a bowl!
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
2 smalls dried red chillies, crushed
1 can of chopped tomatoes
500 grams (about a pound) cooked, peeled chestnuts
20 saffron threads, infused in 3-4 Tablespoons boiling water
1 liter (about 2 cups) of water
sea salt and pepper to taste
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