As the year is closing in, days are shorter, and evenings cooler, what better to eat in an evening than a hearty core-warming soup, which has a kick of chilli which should clear any sniffly noses out there.
The basis of this recipe is Mexican cuisine and we love the food that comes from Central America. Fiery, smoky, heart warming food that satisfies the taste buds completely. This recipe is a first invention attempt at something which should fill those criteria. With a little time and creativity, last night's meal was delicious and we wanted to share with anyone willing to read this.
It really does amaze me how things change over time. When Sasha and I first met she hated hot food. I remember a while ago failing miserably when I made a dried beef curry which turned out to be unbearably hot my friend and I were sweating profusely and Sasha ended up crying she couldn't even touch it. I soon learnt to test chillies before use! I've not been that experienced with spice in foods, but I guess mistakes is how we learn!
Time changes everything and introducing a little bit of chilli or spice over time has changed her palate; she now loves it. I was surprised to hear not long ago from her that I didn't add enough chilli to a dish.. She loves the stuff, especially if she's got a sniffle. Anyway here goes: simple, quick and nicely balanced.
Smoky Chorizo and Butter Bean Soup
Serves 2 hungry adults
Ingredients
2 red onions, quarters and skin on
2 garlic cloves, skin on
1 birdseye chilli, whole
1/2 red pepper
1 tin chopped tomatoes
1 1/2 tsp chipotles en adobo
a squidge of tomato puree
100 g chorizo
1/4 tsp smoked paprika
1/2 pint chicken stock
1 can butter beans (use whatever you like, we had these)
coriander, small bunch
Method
1. Heat a dry frying pan to searing hot, place the onions, garlic, chilli and red pepper into the pan and char on all sides until smoky and pretty black. Remove from the pan, and turn off the heat. Remove the skins from the onion, garlic and pepper (seeds from the pepper, your choice if you want to leave the chilli seeds in or not). Meanwhile, dice 75g of the chorizo and place into the pan, lightly fry.
2. Place the onion, chilli, garlic, pepper and chorizo into the blender along with some of the tin of tomatoes, chipotles en abodo, smoked paprika and tomato puree, blitz to a fine paste. Pour the paste into the pan and cook for a further 5 minutes. Add the stock - to achieve a lighter soup consistency, more or less may be required.
3. Drain the beans and add to the soup and warm through. Meanwhile slice the remaining chorizo and char on a griddle pan. Quickly pick a small handful of coriander leaves, place in a pestle and mortar with a pinch of coarse salt, grind to a paste and loosen with extra virgin olive oil.
Serve the soup with the chorizo slices on top, a drizzle of coriander oil and squeeze of lime juice. Enjoy with some rustic crusty bread.
