Pastry [Chestnut and Chorizo Soup]

M hay is in a rush of special events. And his pastry girl is on vacation this weekend.

So I have stepped up to fill a couple of shifts at his restaurant. Today was the first. Two more to go.

I’m making brioche doughnuts, pies, ice creams, cinnamon buns, syrups, curds and ganaches.

I’m also making one heck of a high-sided quiche. I was supposed to make two of these today, but the edges on one fell when they shrunk during baking. I’ll need longer overhangs next time. Noted.

Chestnut and Chorizo Soup
*from Moro: The Cookbook by Sam and Sam Clark

4 tbsp olive oil
1 large Spanish onion, diced
1 medium carrot, diced
1 celery stick, thinly sliced
120 g mild cooking chorizo, cut into 1-inch cubes
2 garlic cloves, thinly sliced
1 tsp ground cumin
1 1/2 tsp finely chopped fresh thyme leaves
2 small dried red chilies, crushed
2 tomatoes, fresh or tinned, roughly chopped
500 g cooked and peeled chestnuts
20 saffron threads, infused in 3-4 tbsp boiling water
1 L water
salt and pepper

In a large saucepan, heat the oil over medium heat. Add the onion, carrot, celery, chorizo and a pinch of salt and fry for about 20 minutes, stirring occasionally, until everything caramelizes and turns quite brown. This gives the soup a wonderfully rich colour and taste. Now add the garlic, cumin, thyme and chili and cook for one more minute. Add the tomato and cook two minutes. Add the chestnuts. Give everything a good stir, then add the saffron-infused liquid and the water. Simmer for 10 minutes. Remove from heat and mash by hand until almost smooth but still with a little bit of texture. Season with salt and pepper.



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