PAELLA SOUP

Paella Soup image

Make and share this Paella Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
1/4 cup long-grain white rice
1/4 teaspoon saffron thread, crushed
1/2 cup dry white wine
4 cups chicken stock
1 teaspoon kosher salt, plus more if needed
1/2 cup heavy cream
1 lb large raw shrimp, shelled and deveined
3 ounces spanish chorizo, cut into thin rounds (or diced)
1 cup fresh peas or 1 cup frozen peas, thawed
1/2 cup diced cooked chicken, preferably white meat
2 teaspoons chopped fresh chives

Steps:

Heat oil in a large saucepan over medium heat.
When hot, add onion, carrot, and celery; saute until softened, 3-4 minutes.
Add in rice, saffron, wine, and stock; bring to a simmer.
Season with 1 teaspoon salt; bring mixture to a simmer, then decrease heat.
Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes.
Remove from heat and let cool for 10 minutes.
Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (or use an immersion blender to puree the soup in the pot).
Stir in the cream.
Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas, and chicken.
Cook until shrimp have turned pink and curled, about 3 minutes.
Do not overcook the shrimp; taste soup and season with salt as needed.
To serve: ladle soup into 4 bowls and garnish with a sprinkle of chives.

Nutrition Facts : Calories 614.9, Fat 32.2, SaturatedFat 12.4, Cholesterol 252.3, Sodium 1255.7, Carbohydrate 31.6, Fiber 3.1, Sugar 8.7, Protein 42.6