Spanish Chestnut-Chorizo Soup with Saffron and Thyme

December 2, 2013

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!

Chestnut Chorizo Soup
Submitted by Barcelona Bites


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

Click here for full instructions.

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