Yet another recipe from Sunday Soup. So far, I am three for three with awesome soup recipes! I made this soup tonight and was told that I could make this for company! Always, the highest compliment from 6 critics. Anyway, it was super easy to make and very good.
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 (I used brown rice)
1/4 teaspoon saffron threads, crushed
1/2 cup dry white wine
4 cups chicken stock
1 teaspoon kosher salt, plus more if needed
1/2 cup heavy whipping cream
1 pound large uncooked shrimp, shelled and deveined
3 ounces Spanish chorizo sausage, cut into thins rounds or diced
1 cup frozen peas
1/2 cup diced cooked chicken, preferably white meat
2 teaspoons chopped fresh chives
1. Heat oil in a large, heavy saucepan set over medium heat. When hot, add onion, carrot and celery, and saute until softened, for 3 to 4 minutes.
2. Add rice, saffron, wine and stock and bring to a simmer. Season with 1 teaspoon salt. Bring mixture to a simmer, then reduce heat. Cover and cook at a simmer until vegetables and rice are soft, for about 20 minutes. Remove from heat and let cool for 10 minutes.
3. Puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot. Stir in the cream.
4. 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, for about 3 minutes. Do not overcook or shrimp will become tough. Taste soup and season with salt, as needed.
5. Ladle soup into bowls and garnish with a sprinkle of chives.
*Note: My gang likes things spicy so they kicked it up a notch with a few shakes of hot sauce.