| This warm soup combines some of the classic flavours of Spanish cooking to produce a comforting and mildly spicy end result. Serves 4 4 tbsp olive oil 1 large onion, diced 1 medium carrot, diced 1 celery stick, diced 120g mild cooking chorizo, cut into 1cm cubes 2 garlic cloves, thinly sliced 1 tsp ground cumin 1½ tsp fresh thyme leaves, finely chopped 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 litre water Salt and black pepper |  |
Method
1 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 brown.
2 Now add the garlic, cumin, thyme and chilli and cook for 1 more minute, followed by the tomatoes and, after about 2 minutes, the chestnuts.
3 Give everything a good stir, then add the saffron-infused liquid, and the water, and simmer for about 10 minutes.
4 Remove from the heat and mash until almost smooth but still with a bit of texture. Season with salt and pepper.
Moro The Cookbook by Sam and Sam Clark (Ebury Press)
Enjoy!
1 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 brown.
2 Now add the garlic, cumin, thyme and chilli and cook for 1 more minute, followed by the tomatoes and, after about 2 minutes, the chestnuts.
3 Give everything a good stir, then add the saffron-infused liquid, and the water, and simmer for about 10 minutes.
4 Remove from the heat and mash until almost smooth but still with a bit of texture. Season with salt and pepper.
Moro The Cookbook by Sam and Sam Clark (Ebury Press)
Enjoy!
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