Tomato, chorizo and Parmesan soup
3-4 generous glugs of olive oil 1 large knob of butter 3-4 inches of moderate-girth, smoky Spanish chorizo 1 large onion 1 largish carrot 2-4 leeks depending on size (shoot to match onion + carrot in volume, approximately) 1 generous clutch of grated or shaved Parmesan 1 litre of stock, chicken or veg. A cube would do, I guess. 12 or so small-medium, well-ripened tomatoes, stalks removed. Mixed herbs and seasonings
- Mise-en-place: longitudinally slice the chorizo, twice, with a 90° twist inbetween, then laterally slice so it is in small chunks. Chop onion, carrot and leeks into smallish pieces. Quarter tomatoes.
- Add olive oil and butter to a pan, and heat until pretty hot.
- Add chorizo and sauté until oil is coloured from the oils in the sausage - 2-3 minutes.
- Add onion, carrot and leeks. Cook for 5-10 minutes, stirring frequently, until they are well-coloured and aromatic. Mid-way through, season well with salt, pepper and herbs of your choice (a herbes de Provence of italian mix should work well. As would some fresh basil).
- Add the Parmesan, stir in and cook a minute or two longer.
- Add stock and tomatoes.
- Bring back to the boil, and simmer for 15 minutes or so.
- Blitz with a stick-blender or regular blender. Finalize seasoning to taste.
Serve with a light and tasty Italian-style bread, or whatever floats your boat. Matches surprisingly well with a G&T.blog comments powered by Disqus