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Rick Maedje

Walnut Grove Recipes

Spicy Tomato and Chorizo Soup

Serves 4

  • 25g butter
  • 1 stick celery
  • 1/4 leek
  • 1 green chilli
  • 1 tsp smoked paprika
  • 150g spicy chorizo sausage
  • 1 large tin peeled plum tomatoes
  • 100g tomato puree
  • 5 cloves garlic
  • 2 onions
  • 1 dsp brown sugar
  • 1 dsp white vinegar
  • 50g sun-dried tomatoes
  • 200ml chicken stock
  • 200ml cream


1. Dice the onions, slice & wash leek & celery and finely slice the garlic & green chilli. Heat a medium to large sized saucepan, melt the butter and add the chopped vegetables. Cook gently over a medium heat until the onion, leeks and celery is softened but not colored.

2. Slice 100g of the chorizo and add to the saucepan with the paprika. Continue to cook for a couple of minutes until the oil has started to come out of the chorizo. Add the tinned tomatoes, sundried tomatoes and tomato puree and cook for another 5 minutes.

3. Add the chicken stock and cook for a further 20 minutes. Blend the soup in a liquidiser, then pass through a sieve, using the back of a ladle to work it through the sieve.

4. Put back in a clean saucepan, and add the cream, sugar & vinegar. Season with salt to taste.

5. Finely dice the remaining chorizo and fry until just crispy. Serve the soup and garnish with the fried chorizo and a little more cream.

Serving Suggestions

Lovely warming lunch, or use a smaller portion for a starter. Serve with fresh crusty bread & butter, or warm focaccia bread.

Advanced Preparation

Can be made the day before using, and will keep in the fridge in a covered container for 3 to 4 days..

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