It seems weird to post a recipe for soup on a 32 degree day, but all Capetonians know that the Easter weekend signifies the beginning of winter. And if your office is half as cold as mine, you’ll no doubt desperately inhale anything hot any chance you get. My feelings about soup and liquid ‘foods’ in general are lukewarm (and well documented), so you can be sure that any soup that makes it into this blog is well worth it. The chorizo in this soup really bumps it up to the next level, but if you’re a veggie you can leave it out and it’s still delicious. My advice: eat half and put the other half in the freezer in a litre jar/bottle. Perfect to whip out when it’s cold and you haven’t got lunch planned, or someone pops over unexpectedly for dinner.
Chorizo & Gorgonzola Tomato Soup
– adapted from ‘Cafe Food at Home’ (Gael Oberholzer)
200g chorizo, sliced
3 carrots, peeled and chopped
1 onion, chopped roughly
2 cloves of garlic, crushed
3 x cans of tomatoes (whole or chopped)
500ml chicken stock
100g gorgonzola (or other mild blue cheese)
2 tblsp basil pesto
2 tblsp brown sugar
2 tblsp olive oil
salt & pepper, to taste
fresh basil, to garnish
Heat the olive oil in a large saucepan/pot on the stove. Add the onions and two-thirds of the chorizo, and cook for a few minutes, until the onions have got some colour. Add the carrot and garlic and cook for a minute more, stirring often (so you don’t burn the garlic – garlic is very sensitive). Add the canned tomatoes and chicken stock, and bring to the boil. Put the lid on, turn down the heat and let it simmer gently for for an hour, until all the veggies are nice and soft. Blend the cooked soup with a hand blender until smooth, really smooth. No doubt a pesky piece of carrot will have attempted to escape, but try to get everything if you can. Stir in the cream and pesto, and then crumble through the gorgonzola. Chop the remaining chorizo finely, and add to the soup, along with some torn fresh basil leaves. Serve with something crunchy, like garlic bruschettas.