Paella Soup

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#76277

Mixing spicy chorizo and shrimp into the creamy rice and veggie puree makes for a delicious new spin on a classic. Good, toasted bread is the only side you need.

serves/makes:

ready in:
30-60 minutes

ingredients

2 tablespoons olive oil
1 cup chopped onion
1/2 cup peeled and chopped carrot
1/3 cup chopped celery
1/4 cup uncooked white rice
1/4 teaspoon saffron threads, crushed
1/2 cup dry white wine
4 cups chicken stock
1 teaspoon kosher salt
1/2 cup heavy cream
1 pound large uncooked shrimp, peeled and deveined
3 ounces Spanish chorizo sausage, cut into thin rounds
1 cup peas, fresh or defrosted frozen peas
1/2 cup diced cooked chicken
2 teaspoons chopped fresh chives

directions

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.

nutrition data

Nutritional data has not been calculated yet.

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