Again another miserable and wet day outside in Derry – it’s been dark since last October! Out of pure laziness and not wanting to venture to the supermarket I decided to make a soup out of whatever I had in the fridge. Lurking at the back was an unopened packet of chorizo that I bought on a whim after coming back from a mid-term break to visit to my sister in Manchester. Naomi, my eldest sister and a fab cook, made a fantastic Chorizo and Spicy Bean casserole with steamed Cod and inspired by this I picked up some chorizo intending to re-create the wonderful dish. Obviously this never transpired and scarily the chorizo is approaching its sell by date, which says something about how long it’s been there!
Anyway the soup turned out to be really colourful, hearty and flavorsome in contrast to the windy, rainy, miserable day outside.
sweet & smokey chorizo soup
3 Peppers (red, yellow or orange)
100g Chorizo, chopped into very small cubes
1 tablespoon Olive Oil 1 Onion, finely chopped
1 large clove of Garlic, crushed and chopped
1 teaspoon Sweet Paprika
1 teaspoon Smoked Paprika
2 stalks of Celery, peeled and chopped
Celery leaves (optional), peeled and chopped
30g yellow pickled Jalapeños, chopped
400g tin of Chopped Tomatoes 1 teaspoon of Sugar
750ml Chicken Stock + 250ml more if you like your soup thinner
Maldon sea salt & freshly ground pepper
Garnish with Chilli flakes/single cream/crème fraiche/ jalapeños
Serve with Toasted pita bread or fresh crusty bread
Cut the pepper flesh away from the core in as few pieces as possible – I usually have three or four pieces per pepper, then place peppers, skin down, under a high grill and roast for 10 minutes. Turn over and roast the skin side for a further 10 minutes or until the skin is black and blistered. (The blacker it is the easier it will be to skin it.) Put the peppers into a re-sealable bag and leave until cool enough to handle.
Whilst waiting for the peppers to cool, fry the chorizo in a dry frying pan until cooked and crispy but not burnt! With a slotted spoon scoop out the chorizo and put onto some kitchen paper to absorb excess oil.
Add the olive oil to the leftover chorizo oil in the pan, turn the heat to medium and add the onion, garlic and paprikas. Turn the heat down to low, add the celery and fry gently for 10 minutes until softened. (You can peel and slice your peppers at this point)
Add the celery leaves (if you have any), the jalapeños, tomatoes, sliced roasted peppers, sugar and stock. Stir together and bring to the boil, then simmer for at least twenty minutes.
Taste and season with salt and pepper. It should taste smoky, sweet and roasted.
Blend the soup with a hand blender or food processor, then return to the pan. Add your pre-fried chorizo to the soup and warm again. (At this point the “soup” would also make a great pasta sauce)
If you prefer your soup thinner add more stock to achieve the consistency you like.
Serve with your choice of garnish and a big hunk of crusty bread!