125g cooking chorizo, cubed
1 onion, chopped
3 garlic cloves, chopped
1 celery stick, chopped
1 carrot, chopped
3 parsnips, chopped
1/4 tsp dried chilli flakes
1 tsp ground cumin
200g peeled, cooked chestnuts
1 ltr chicken stock
Salt & freshly ground black pepper
1) Put teh chorizo in a large saucepan and heat gently for 2-3 mins until the oil seeps out and the chorizo becomes slightly crispy. Lift out the chorizo with a slotted spoon, trying to leave as much oil behind as you can and set to one side.
2) Add the onion, garlic, celery, carrot and parsnips to the pan, stir well, cover and cook gently for 10 mins, or until softening. Add the chilli flakes and cumin, season and stir to release the aroma. Add the chestnuts and stock, then cover and simmer over a low heat for 25-30 mins until everything is very tender.
3) Transfer the contents of the pan to a belnder and liquidize until smooth. Reheat the chorizo in a small frying pan.
4) Divide the soup between 4 - 6 bowls and scatter with the crispy chorizo.
(Easy Soups - Ryland Peters & Small)
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