Chorizo and Prawn Soup

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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Cook's NoteAdd a few fresh mussels for a fresh take.
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INGREDIENTS

  • 1 onion, finely chopped
  • 200g chorizo, sliced
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • 2 small carrots, diced
  • 2 tsp chopped rosemary
  • 410g tin of chopped tomatoes
  • 1 litre chicken stock
  • 350g prawns, shells removed
  • a pinch of saffron
  • 4 rosemary sprigs
  • Parmesan shavings for serving

METHOD

Sauté the onion, chorizo and garlic in olive oil in a large pot for 5 minutes until the onion is soft. Add the carrots and sauté for another 2–3 minutes.

Stir in the rosemary, tomatoes and stock. Bring to the boil and then simmer for 30 minutes.

Add the prawns and saffron, and simmer gently for 5 minutes, scatter with rosemary and Parmesan shavings, and serve with fresh crusty bread.