Paella Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Serves:
-
4
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
- Heat oil in a large saucepan over medium heat.
- When hot, add onion, carrot, and celery; saute until softened, 3-4 minutes.
- Add in rice, saffron, wine, and stock; bring to a simmer.
- Season with 1 teaspoon salt; bring mixture to a simmer, then decrease heat.
- Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes.
- Remove from heat and let cool for 10 minutes.
- 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).
- Stir in the cream.
- Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas, and chicken.
- Cook until shrimp have turned pink and curled, about 3 minutes.
- Do not overcook the shrimp; taste soup and season with salt as needed.
- To serve: ladle soup into 4 bowls and garnish with a sprinkle of chives.
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