Start your Christmas dinner with this rich, luxurious soup from Gordon Ramsay
Serves 4
1. Sauté the chorizo in a dry hot pan for approximately two minutes. Spoon out the chorizo leaving the oil in the pan.
2. Dice the onion and finely slice the carrot. Sauté in the chorizo oil for 2 - 3 minutes and allow to soften. Season with a pinch of salt. Roughly chop the chilli and add to the pan, crush in the garlic, pick in the thyme leaves and add the cumin, saffron and chilli. Cook for a further 2 minutes to allow the flavours to infuse.
3. Pour in a splash of sherry to deglaze the pan. Roughly dice the tomatoes and chestnuts and add to the pan with the chicken stock. Bring to the boil then reduce the heat and simmer gently for 4-5 minutes.
4. Transfer the soup to a liquidiser and blend. Season to taste. If you prefer the soup a little thinner, loosen the consistency with a splash of boiling water.
5. Pour into four soup bowls and garnish with a spoonful of natural yoghurt. Sprinkle the cooked chorizo on top and serve.
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