Monday, October 19, 2015

Chorizo & Tomato Soup With Parmesan Crisps


This recipe kind of happened by accident at a recent dinner party and it's super easy to make. Whether you're making it to enjoy alone for lunch or dinner or to serve to guests, it's a worthy warmer on cold days.

Serves 6-8… 

Ingredients
280g cooking chorizo, roughly chopped into bite sized pieces
3 large cloves of garlic, minced
2 tablespoons olive oil
2 cans of whole tomatoes peeled in their juice
Freshly ground black pepper
Freshly grated parmesan cheese (approximately 5 tablespoons per person)

Method
1. Preheat the oven to 200°C. Line a baking sheet with baking parchment and make a slightly thin layer of shredded parmesan cheese on it. You want to gage it so that there's enough that the cheese will melt down and make a disc, but not so much that it will be thick. It doesn't matter what shape it's in because you're going to cut it into shards later.

2. Put the baking sheet into the oven, keeping an eye on it to make sure it melts and browns slightly, but doesn't burn. Check on it about every 5 minutes until it's close to done and then check about every minute or so until you get the consistency you want. When you pull it out of the oven, blot carefully with paper towels to absorb any grease and set aside to cool.

3. Start with the soup by heating the olive oil in a large heavy pot with a lid over medium heat. When it's hot, add the chorizo and cook, stirring occasionally until it begins to bronze. Meanwhile add the two cans of tomatoes to a blender along with 1 can of water (to get the juices out of the cans) and blend until smooth and frothy.

4. When the chorizo starts to color, add the garlic and cook for another minute or two more until soft. Then add the blended tomatoes and bring to a boil. Once boiling, add several grinds of fresh black pepper and reduce the heat to low. Simmer with the lid on over low heat for about 30 minutes.

5. To serve, ladle into warmed bowls or mugs. Peel the cooled parmesan crisp from the parchment paper and cut into rough smaller pieces using scissors. Sprinkle the cheese crips shards over the top of the soup and serve piping hot.
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