Chestnut and Chorizo Soup
Indulge in the comforting flavors of this Chestnut and Chorizo Soup, a hearty and aromatic dish that combines the rustic sweetness of roasted chestnuts with the smoky, spiced richness of chorizo. This creamy soup begins with sautéed chorizo, infusing the base with bold flavor, while a blend of caramelized onions, garlic, and smoked paprika creates a deeply savory foundation. Cooked chestnuts and thyme lend a nutty, earthy sweetness, perfectly balanced by the velvety finish of heavy cream. Topped with crispy chorizo slices for added texture, this soul-warming recipe is ideal for cozy evenings or festive gatherings. Ready in just under an hour, it’s an easy yet impressive dish that pairs beautifully with crusty bread and a sprinkle of fresh herbs. Whether you're seeking a unique starter or a satisfying main course, this seasonal chestnut soup promises to delight your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams chorizo sausage
- 1 medium yellow onion
- 3 garlic cloves
- 400 grams cooked and peeled chestnuts
- 1 liter chicken or vegetable stock
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon smoked paprika
- 100 milliliters heavy cream
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Slice the chorizo into thin rounds and add to the pot. Sauté for 3-4 minutes until the chorizo is golden and releases its oils.
Using a slotted spoon, remove the chorizo from the pot and set aside, leaving the oils in the pot for flavor.
Finely chop the onion and mince the garlic. Add them to the pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
Roughly chop the cooked chestnuts and add them to the pot, along with the thyme leaves and smoked paprika. Stir to coat everything in the onion and spices.
Pour in the chicken or vegetable stock and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree.
Return the pot to the stove over low heat. Stir in the heavy cream and season with salt and black pepper to taste.
Allow the soup to warm through for 2-3 additional minutes.
Ladle the soup into bowls and top with the crispy chorizo slices as a garnish. Serve immediately.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 9671 mg | 420% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 49.3 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3322 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
