The Catalan World Pesto has the most wonderful, smoky sweetness. This soup tastes just as delicious when it is served well chilled on a warm summers day or even in cold days.

Serves 4


2 tbsp extra virgin olive oil
4 garlic cloves cut into thin slivers
2 sticks of celery diced1 onion chopped
1 bay leaf
Pinch ground Cinnamon
2 Heaped Tablespoons cooked rice
100g (4oz) raw chorizo, outer casing removed and chopped small dice
225ml Catalan World Pesto
600ml (1 pint) chicken or vegetable stock
2 slices country bread, crusts removed and cut into small cubes
1 tbsp chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
60g Slivered Almonds toasted


Heat the olive oil in a heavy-based pan. Add the onion, celery, garlic and cook on a low heat until soft. Add the chorizo, increase the heat and saute until just starting to brown.

Stir the Catalan World Pesto into the chorizo mixture and then pour in the stock. Season to taste and bring to a simmer, add the cinnamon, then reduce the heat and simmer gently for a couple of times to allow the flavours to combine.

Add the bread to the soup and simmer for another 2-3 minutes. Remove from the heat and stir in the parsley drizzle with a little EVO. Ladle into bowls, sprinkle with the toasted almonds and serve hot or cold.
You could add Mussels clams and seafood to make a Sopa de Pescado, same ingredients substitute fish stock for the chicken stock, et voilà!


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