30 set 2010


Another simple but innovative recipe from the book "Mes Petits Plats Préférés", by Trish Deseine.
It's a soup using chestnuts and sausage (the "chorizo" a Spain sausage, quite spicy)

Soupe de Châtaigne au Chorizo

150 g sausage
300 g young turnips
1 celery stalk
1 onion
2 cloves garlic
a 470 g can of whole peeled tomatoes
400 g peeled chestnuts, raw or cooked
1 L (4 C) boiling water
8 stalks of fresh flat-leaf parsley
salt, pepper
olive oil

Serves 4 people

Peel and chop the onion and the garlic cloves. Scrub, trim and slice the turnips. Rinse and chop the celery stalk. Remove the chorizo's outer skin and cut the chorizo in slices.

Heat some olive oil in a large saucepan. Add the garlic, onion, chorizo, turnips and celery. Season with salt and pepper. Cover and cook for about 15 minutes over medium heat, stirring from time to time, until the vegetables are softened and slightly caramelized.
Add in the contents of the can of tomatoes, juice included. Crush the whole tomatoes a little with a wooden spoon. If you are using raw chestnuts, add them now. Cover and cook for 10 minutes, stirring occasionally.

Pour in the hot water. If you are using cooked chestnuts, add them now. Cover and let simmer for another 15 minutes.
Rinse and chop the parsley leaves. Stir half of it into the soup. Purée the soup with a hand blender or in a food processor until you reach the desired consistency (chunky is good for this soup). Add in more water if needed, and adjust the seasoning.

Ladle warm soup into bowls and sprinkle with the remaining parsley.
Serve with slices of country bread.

More info clik on: Chocolate&zucchini.com