Paella Soup

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READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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