For some reason it’s not very often that I eat soup, and I actually quite like it, so I have decided to challenge myself:
For the next eight weeks I have to make soup once a week
… and I started with this, if I may say so myself, rather delicious Romesco soup with chicken and chorizo. I found the recipe in an old edition of “Alt for Damerne”, which is a Danish magazine.
Let me know if you want to join me in the challenge or leave a comment if you have a soup recipe you can recommend.
4 chicken drumsticks, skin removed
4 small red peppers
2 tsps olive oil
1/2 cured chorizo sausage, coarsely chopped
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 teaspoon smoked paprika
1.25 liter of chicken stock
2 tbps red wine vinegar
2 tbps ground almond
Preheat the oven to 180C/350F/Gas 4.
Season chicken with salt and pepper and roast for 40-45 minutes, until cooked through.
Meanwhile, place peppers on a baking tray and roast for 10-15 minutes, until skin blackens. Transfer to a heatproof bowl. Cover and cool for 10 minutes. Peel and removed seeds. Slice.
Heat oil in a saucepan on medium, add chorizo, shallots and garlic. Cook, stirring occasionally for 3 minutes or until chorizo begins to colour. Stir in paprika and cook for a further 1 minute.
Add chicken stock, vinegar and peppers. Bring to boil. Reduce heat and simmer, covered for 25-30 minutes, until reduced slightly. Remove from heat and transfer chorizo to a plate. Stir in almond meal and use a stick blender to process until smooth. Shred chicken meat, mix with chorizo and place in bowls. Ladle soup over and serve.