Recipes: Paella Soup

PAELLA SOUP

Serves 4.

Note: I use leftover roast chicken (bought at the supermarket) in this soup, but if you don't have any, you can omit it.

• 2 tbsp. olive oil

• 1 c. chopped onion

•¹/₂c. chopped carrot

•¹/₃c. chopped celery

•¹/₄tsp. saffron strands, crushed

•¹/₂c. dry white wine

• 4 c. chicken stock

• Kosher salt

•¹/₂c. heavy cream

• 3 oz. Spanish chorizo sausage, cut into thin rounds or diced

• 1 c. fresh peas, or frozen peas that have been defrosted

•¹/₂c. diced cooked chicken, preferably white meat, optional (see Note)

• 2 tsp. chopped chives

Directions

Add rice, saffron, wine and stock, and bring to a simmer. Season with 1 teaspoon salt. Bring mixture to a simmer and reduce heat. Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes. Remove from heat and cool mixture 10 minutes.

Purée the soup in a food processor, blender or food mill, and return the soup to the pot. (You can also use an immersion blender to purée the soup in the pot.) Stir in the cream. (Soup can be prepared 1 day ahead; cool, cover and refrigerate.) Place over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas and, if desired, chicken. Cook until shrimp have turned pink and curled, about 3 minutes. Do not overcook or shrimp will become tough. Season with additional salt to taste. Ladle soup into 4 bowls and garnish with a sprinkle of chives.

Nutrition information per serving:

Calories473Fat27 gSodium503 mg

Carbohydrates26 gSaturated fat11 gCalcium89 mg