(Although this one was not made on a Sunday, so this Monday post is not veeeery lazy.)
This soup is mostly made up based on a tasty soup that I had skiing in Italy. (Well, not while actually skiing, cos that would be messy, but in the evening while on a skiing trip in Italy.) That soup had ham instead of the chorizo here, also used up the rind of a parmesan, and I think had carrots and bits of pasta in it as well. This soup is instead a little quicker, and has been known to convert a non-soup person. (But that probably has more to do with the fried chorizo than anything else.)
- 1 medium onion, diced
- 1 crushed clove of garlic
- a glug of olive oil
- 1 chorizo, sliced
- 1 x 400g tin of whole roma tomatoes
- small glass of red wine (optional)
- vegetable stock
- a touch of chilli
- salt and pepper to taste
Soften the onions and garlic in a saucepan in as little olive oil as possible until the onions are translucent. Add the chopped chorizo and fry until a little bit crispy. Add the wine or some vegetable stock, ands scrape up any caremelised onion. Add the tin of tomatoes and either snip them in the saucepan for chunky soup, or mash them with a masher. Add a tinful of vegetable stock, and simmer for at least 30 minutes. Add salt, pepper and chilli to taste.
Serve with a dollop of basil pesto, grated cheese and crusty ciabatta. Serves 2 who are hungry.
like.