Spanish soup recipes are an amazing playing field for exploring new flavor combinations while improving your cooking skills in the comfort of your home.
The chestnut and chorizo soup is a fantastic option for when you are looking for a dish that will fill you up without making you feel overly heavy.
Keep reading this article to learn how to make this recipe for Spanish soup from scratch, with the best tips for storing, serving, and customizing the ingredients.
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Background of the Dish
In Andalusia, both chorizo and chestnuts are beloved ingredients, so it was only a matter of time until they got together to create one of the most fantastic Spanish recipes.
The chestnut and chorizo soup was developed around the 1700s, as a way to have a hearty meal that was cheap and readily available during the colder months.
Today, the chestnut and chorizo soup can work as a cozy weeknight dinner or be served as an elegant starter for a special occasion, guaranteeing a wonderful dining experience.
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Things You’ll Need for Chestnut And Chorizo Soup
To make this Spanish soup recipe you will need cooked and peeled chestnuts, chorizo sausage, garlic, onion, potato, carrot, vegetable broth, heavy cream, and olive oil as the main ingredients.
To reach the classic creamy consistency in this chestnut and chorizo soup you will have to use an immersion blender, or a regular blender or food processor.
Ingredients
- 4 cups (1l) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- 250g chorizo sausage
- 500g cooked and peeled chestnuts (you can use vacuum-packed or roast and peel your own)
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 1 potato
- 1 carrot
- 1 celery stalk
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
How to Make Chestnut And Chorizo Soup – Step by Step Guide
- For the first step in this chestnut soup recipe, you have to prepare the vegetables. For that, peel and mince the garlic cloves. Also, peel and chop the onion, potato, carrot, and celery stalk into small pieces. Set them aside.
- After that, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Meanwhile, cut the chorizo sausage into slices or small squares. Add the pieces to the pot and cook until it starts to release its oils and becomes slightly crispy, about 5 minutes. Remove some of the chorizo slices and set aside to use later to garnish the chestnut and chorizo soup.
- Now, stir in the diced potato, carrot, and celery, and cook for another 5 minutes, allowing the vegetables to soften slightly. Add the cooked and peeled chestnuts to the pot, stirring to combine with the other ingredients.
- Then, pour in the chicken or vegetable broth, and season with smoked paprika, salt, and pepper to taste. Bring the cream of chestnut soup to a simmer, then reduce the heat to low, cover, and let it simmer gently for about 25 minutes.
- Once the vegetables are tender, remove the pot from the heat. With an immersion blender, blend it until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- For the next step in this Spanish soups recipe, add the cup of heavy cream and heat for about 5 to 10 minutes, or until the soup gets heated through.
- Finally, pour the chestnut and chorizo soup into bowls. Garnish each serving with a few reserved slices of chorizo and a sprinkle of fresh chopped parsley. Serve it hot with crusty bread on the side and enjoy.
Substitution of Ingredients
Like most chestnut soup recipes, as long as you have that nutty ingredient you can make the recipe, by playing with the ingredients that surround it.
First, you can make this chestnut and chorizo soup without the heavy cream, and add one extra cup of broth to reach a more liquid consistency (instead of the traditional creamy and thick one).
Besides that, this soup with chorizo can be prepared with any mix of vegetables, so feel free to include others like bell peppers, sweet potatoes, spinach, leek, and pumpkin.
You can spice things up in this chestnut and chorizo soup by adding chili flakes, crushed jalapeño pepper, or a few tablespoons of hot sauce, giving an extra kick of heat.
In case you aren’t the biggest fan of chestnuts but still want to enjoy a fully Andalusian dish, then we encourage you to try our mesmerizing Spanish chorizo stew and the decadent Spanish chorizo soup.
Tips on Serving Chestnut And Chorizo Soup
The chestnut and chorizo soup is commonly served as a main dish during the colder months, but if you serve a smaller portion then it can work as an appetizer and you can enjoy it all year round.
To add a new layer of texture to this chestnut chorizo soup, you can top it with toasted and chopped nuts, or bread croutons for that extra crunchiness.
If you don’t like the flavor of chorizo, then there are other hearty toppings that you can borrow from recipes like the Spanish bacon bean soup or the Spanish ham and bean soup, such as cooked ham or crispy bacon.
In the same way as other Spanish soups like the Spanish potato soup, you can top this one with grated parmesan or manchego cheese, to compliment the creamy texture of the soup.
How to Store Chestnut And Chorizo Soup
This soup gets the title of the best chestnut soup recipe because you can make it and enjoy it right away, or store it for later and you will have a fantastic soup ready in your fridge or freezer.
If you choose to store it, once you finish making the chestnuts soup recipe you have to let it cool to room temperature, which will take from 30 to 60 minutes.
Then, place the chorizo and chestnut soup in a covered, freezer-safe container, and store it for up to 3 days in the fridge or for up to 3 months in the freezer.
When you are ready to serve the Spanish soup, you can reheat it in 1-minute intervals in your microwave, or at the stovetop over medium heat for 5 to 10 minutes or until heated through.
Other Spanish soup recipes that you can make and store both in the fridge or freezer are the delicious orange lentil soup and the hearty Spanish baked bean soup.
Recipe Card: Chestnut And Chorizo Soup
Chestnut And Chorizo Soup Recipe
Spanish recipes are an amazing playing field for exploring new flavor combinations while improving your cooking skills in the comfort of your home.
The chestnut and chorizo soup is a fantastic option for when you are looking for a dish that will fill you up without making you feel overly heavy.
Keep reading this article to learn how to make this recipe for Spanish soup from scratch, with the best tips for storing, serving, and customizing the ingredients.
Ingredients
- 4 cups (1l) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- 250g chorizo sausage
- 500g cooked and peeled chestnuts (you can use vacuum-packed or roast and peel your own)
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 1 potato
- 1 carrot
- 1 celery stalk
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- To start making this recipe for chestnut soup, peel and mince the garlic cloves. Peel and chop the onion, potato, carrot, and celery stalk into small pieces. Set them aside.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- In the meantime, cut the chorizo sausage into slices or small squares. Add the pieces to the pot and cook until it starts to release its oils and becomes slightly crispy, about 5 minutes. Remove some of the chorizo slices and set aside to use later for garnish.
- Stir in the diced potato, carrot, and celery, and cook for another 5 minutes, allowing the vegetables to soften slightly. Add the cooked and peeled chestnuts to the pot, stirring to combine with the other ingredients.
- Pour in the chicken or vegetable broth, and season with smoked paprika, salt, and pepper to taste. Bring the chorizo soup to a simmer, then reduce the heat to low, cover, and let it simmer gently for about 25 minutes.
- Once the vegetables are tender, remove the pot from the heat. Using an immersion blender, blend the chestnut soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- To continue with this chestnut soup recipe, add the cup of heavy cream and heat for about 5 to 10 minutes, or until the soup gets heated through.
- Ladle the chestnut and chorizo soup into bowls. Garnish each serving with a few reserved slices of chorizo and a sprinkle of fresh chopped parsley. Serve hot with crusty bread on the side.
Notes
Similar to the pumpkin chorizo soup, saving some of the chorizo for later provides a fantastic topping to the soup, enhancing both the flavor and texture with its savory and slightly spicy notes.
When it comes to the chestnuts for this chorizo soup recipe, you can use either vacuum-packed cooked and peeled chestnuts -speeding up the process- or roast and peel your own -for an extra nutty flavor-.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 830Total Fat 35.9gSaturated Fat 12.2gCholesterol 133mgSodium 572mgCarbohydrates 88gFiber 18.8gSugar 4.9gProtein 44.4g
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