Made this yesterday. Just wonderful. Cooking time was more like 45 minutes.
* Exported from MasterCook *
Recipe By :Betty Rosbottom, Cooking Instructor and writer for Tribune Media Services via The Baltimore Sun
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
1/4 cup white rice
1/4 teaspoon saffron threads -- crushed; or sub with tumeric for color
1/2 cup dry white wine
4 cups chicken stock
1 teaspoon kosher salt -- plus more to taste
1/2 cup heavy cream
1 pound large shrimp -- uncooked, shelled and deveined
3 ounces chorizo -- Spanish chorizo sausage; cut into thin rounds or diced (available in many supermarkets and in Spanish food stores)
1 cup fresh peas -- or frozen peas that have been defrosted
1/2 cup cooked chicken -- diced; cooked chicken, preferably white meat, optional (see note)
2 teaspoons chopped chives
Heat oil in a large, heavy saucepan set over medium heat until hot. Add onion, carrot and celery, and saute until softened, 3 to 4 minutes.
Add rice, saffron, wine and stock, and bring to a simmer. Season with 1 teaspoon salt. Bring mixture to a simmer and reduce heat.
Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes. Remove from heat and cool mixture 10 minutes.
Puree the soup in a food processor, blender or food mill and return to the pot. (You can also use an immersion blender to puree the soup in the pot.) Stir in the cream. (Soup can be prepared 1 day ahead; cool, cover and refrigerate.) Place over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas and, if desired, chicken.
Cook until shrimp have turned pink and curled, about 3 minutes. Do not overcook or shrimp will become tough. Season with additional salt to taste. Ladle soup into 4 bowls and garnish with a sprinkle of chives.
Note: I use leftover roast chicken (bought at the supermarket) in this soup, but if you don't have any, you can omit it.
"Familiar paella ingredients served as a soup."
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - June 2, 2007"
- - - - - - - - - - - - - - - - - - -
NOTES : Betty's note: I combined sauteed onions, carrots and celery with a little rice, seasoned this mixture with crushed saffron, then simmered it in chicken stock and white wine. When pureed and enriched with some cream, the texture became smooth and the color turned a rich golden hue. As finishing touches, familiar paella ingredients -- shrimp, diced chicken, bits of chorizo and peas -- were added. When the recipe was sent to testers, their response was the same. Of all the soups they had tested, this was the one they liked best. Satisfying but not heavy, paella soup makes an ideal entree for summertime entertaining. The base of the soup can be prepared and the garnishes readied a day ahead so that at serving time, all that is necessary is to simmer the shrimp and other additions for a few minutes. The recipe serves four but can easily be doubled. Offer this delectable dish with a green salad and some crusty bread for lunch or a light supper, and don't be surprised if guests ask for the recipe.
Tom S. Note: Made 1/05/08 Very good. The chorizo I had was uncooked like Italian sausage links are. So I removed the casing and cut into 1/2" bits and put them into the soup as I began to reheat the base so they would have time to cook up.
I served the soup with White Francese Bread from The ACE Bakery which distributes its products at my local Super Fresh store. The bread is: Flavoursome white bread with a chewy interior and crisp crust. Terrific layered with grilled vegetables and cheese as well as a perfect match for soups or salads. PS I didn't have any saffron nor tumeric so that was left out.
2 posts • Page 1 of 1