Paella Soup

Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion, carrot, and celery. Cook, stirring frequently, for 4-5 minutes or until soft.

Add the rice, saffron, wine, chicken stock, and salt. Bring to a boil then reduce the heat to a simmer, cover, and let cook for 20 minutes.

Remove the pan from the heat and uncover. Let cool for 10 minutes. Puree the soup using an immersion blender or transfer to a blender or food processor and then return the soup to the pan.

Stir the cream into the soup and place the pan over medium-low heat. When the soup just starts to come to a simmer, add the shrimp, sausage, peas, and chicken. Cook, stirring occasionally, for 3-5 minutes or until the shrimp is cooked. Do not overcook.

Serve the paella soup hot, sprinkled with chopped fresh chives.