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Chestnut and Chorizo Soup
from Moro
Ingredients
  • 120 grams of mild cooking chorizo, cut into 1cm cubes
  • 500 grams of cooked and peeled chestnuts, roughly chopped
  • 2 tomatoes, fresh or tinned, roughly chopped
  • 20 saffron threads, infused in 3 to 4 tablespoons of boiling water
  • 1 litre of water
  • Sea salt and black pepper
  • 4 tablespoons of olive oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 1 celery stick, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon of ground cumin
  • One and a half teaspoons of finely chopped fresh thyme leaves
  • 2 small dried red chillies, crushed
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