Paella soup (Easy-to-make soup recipes)

 

                When puréed and enriched with some cream, the texture became smooth and the color deep golden. Familiar paella ingredients (shrimp, chicken, chorizo, and peas) were added as finishing touches.

4 servings

• 2 tablespoons olive oil
• 1 cup chopped onion
• ½ cup chopped carrot
• ¼ cup chopped celery
• ¼ cup long-grain white rice
• ¼ teaspoon saffron threads, crushed
• ½ cup dry white wine
• 4 cups chicken stock (click here for recipe)
• 1 teaspoon salt
• ½ cup heavy cream
• 1 pound large uncooked shrimps, shelled and deveined
• 3 ounces Spanish chorizo sausages, cut into thin slices or diced
• 1 cup frozen peas, thawed
• ½ cup diced cooked chicken
• 2 teaspoons chopped fresh chives

1. Heat oil in a large, heavy saucepan et over medium heat ; when hot, add onion, carrot, and celery, and sauté until softened, for 3 to 4 minutes.
2. Add rice, saffron, wine, and stock and bring to a simmer ; season with salt, then reduce heat.
3. Cover and cook at a simmer until vegetables and rice are soft, for about 20 minutes ; remove from heat and let cool 10 minutes.
4. Purée the soup in batches in a food processor, blender, or food mill, and return the soup to the pot ; stir in the cream.
5. Set soup over low heat and, when mixture comes to a simmer, add shrimp, chorizo, peas, and, if desired, chicken ; cook until shrimp have turn pink and curled, for about 3 minutes (do not overcook the shrimp).
6. Taste soup and season with salt, as needed.
7. To serve, ladle soup into 4 bowls and garnish with a sprinkle of chives.

BON APPÉTIT