Parsnip, Chorizo & Chestnut Soup

Another recipe from the book "Soups" by Tonia George. It is more of a meal in itself, as the parsnip and chestnut whizzed together make a dense base, and the chorizo chunks you fish out with your spoon at every mouthful give you something to chew on.  It can of course be a starter, but in that case serve it in small ramekins or glasses, under the guise of amuse-bouche. Otherwise, I recommend you present it as the main course, together with some crusty bread and perhaps a crispy, bitter salad to follow. The perfect winter warmer!

INGREDIENTS (serves 4 people)

• 125 gr raw chorizo, cubed
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 celery stick, chopped
• 1 carrot, chopped
• 3 parsnips, chopped
• 1/4 teaspoon of dried chilli flakes
• 1 teaspoon of ground cumin
• 200 gr of peeled and cooked chestnuts (if you can't find them fresh, you can buy them vacuum packed)
• 1 litre of chicken stock
• Salt and pepper
• Olive oil

Gently fry the chorizo in a large saucepan with a little olive oil, until crispy. Remove the chorizo pieces with a slotted spoon, leaving as much oil as possible behind in the pan, and reserve them for later. Tip the chopped vegetables in the saucepan and leave them to cook for about 10 minutes, stirring a couple of times. Add in the spices and the chestnuts and cook for a further two minutes.

Pour the chicken stock in the pan, season with salt and pepper, bring it to the boil then cover with a lid and leave it to bubble gently for 30 minutes. Liquidise the soup with a handheld blender until smooth, or transfer it in a food processor. Adjust the seasoning, then stir in the chorizo pieces. Tuck in!