Chestnut and chorizo soup with cheese straws

Make this winter warming soup in advance and reheat when ready to eat for a cosy lunch or supper.


For the soup
For the cheese straws

Preparation method

  1. Preheat the oven to 220C/425F/gas 7.

  2. Heat the oil in a large, heavy-based pan over a medium heat. Add the onions, carrot, potato and celery and fry gently for 5-6 minutes until softened.

  3. Stir in the chorizo and fry for 4-5 minutes, allowing the vegetables to absorb the flavours of the chorizo then add the chestnuts, cumin, paprika and garlic and fry for a further minute. Pour in the stock, bring to boil, then reduce the heat to low, cover the pan and simmer for 25-30 minutes until the vegetables are tender.

  4. Remove from the heat and leave to cool slightly then use a stick blender to blend the soup until smooth (alternatively do it in batches in a jug blender). Season, to taste, with salt and freshly ground black pepper and warm through when ready to serve.

  5. For the cheese straws, roll the puff pastry on a lightly floured work surface to a rectangle of thickness 0.5cm/¼in. Scatter over three-quarters of the parmesan then fold the pastry in half. Roll the pastry out again and cut into strips, 1cm/½in wide.

  6. Twist each strips three or four times to make a spiral, then place them on a baking sheet, leaving space for them to expand during cooking, Sprinkle with the remaining cheese and bake for 10-12 mins, or until the pastry is cooked and the cheese is melted and golden-brown.

  7. Serve the cheese straws with the hot soup.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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