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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 4 |
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In 'Sunday Soup' by Betty Rosbottom Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1/2 cup chopped carrot |
1/3 cup chopped celery |
1/4 cup long-grain white rice |
1/4 teaspoon saffron thread, crushed |
1/2 cup dry white wine |
4 cups chicken stock |
1 teaspoon kosher salt, plus more if needed |
1/2 cup heavy cream |
1 lb large raw shrimp, shelled and deveined |
3 ounces spanish chorizo, cut into thin rounds (or diced) |
1 cup fresh peas or 1 cup frozen peas, thawed |
1/2 cup diced cooked chicken, preferably white meat |
2 teaspoons chopped fresh chives |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. When hot, add onion, carrot, and celery; saute until softened, 3-4 minutes.
3. Add in rice, saffron, wine, and stock; bring to a simmer.
4. Season with 1 teaspoon salt; bring mixture to a simmer, then decrease heat.
5. Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes.
6. Remove from heat and let cool for 10 minutes.
7. Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (or use an immersion blender to puree the soup in the pot).
8. Stir in the cream.
9. Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas, and chicken.
10. Cook until shrimp have turned pink and curled, about 3 minutes.
11. Do not overcook the shrimp; taste soup and season with salt as needed.
12. To serve: ladle soup into 4 bowls and garnish with a sprinkle of chives.
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