Although this dish can be made when one is out and about, it can equally be made at home and reheated when one is out in the field, er just as I did.
The recipe below is for one person BTW.
Plan
You will need:
- A small carrot
- Half an onion
- Half a stick of celery
- A clove of garlic
- 6 baby tomatoes or one normal one
- A slack handful of mushrooms (not magic ones)
- Some leafy green veg, such as spinach, cavolo Nero or kale
- A chunk of chorizo
- A slack handful of pasta (I like orzo as it cooks quite quickly)
- A knob of butter or extra virgin olive oil
- Some basil, fresh is best although dried will do
- A litre of water (obvs for a brew after as well)
- Salt & pepper
Prep
Note: Some of you who can multi-task (i.e. those who can walk & chew gum at the same time) may be able to prep & cook as they go.
- Finely dice the carrot, celery, onion & garlic (go to Cook 1 if you have the facilities)
- Rough chop the rest of the veg
- Dice up the chorizo
Cook
- Get a pan over a low to medium heat on the stove, add a splash of extra virgin olive oil or a knob of butter & then add in the carrot, celery, onion & garlic mix to the pan. Sweat it off for 10 mins, stirring intermittently. Do not allow the mix to burn/discolour as this will impair the flavour. If the pan is too hot add a splash of water to cool it down.
- Chuck in the rest of the chopped veg & stir & then sweat off for another 5 mins
- Pour in the water & simmer for 10 mins. (BTW a simmer means that there are just a few bubbles in the liquid). If you want to you could add a bit of a stock cube but a personal choice.
- Pop in the orzo & then simmer again until the pasta is to your liking (usually about 6-8 mins).
- Pop in the chunks of chorizo (that is if you haven’t gorged yourself on them whilst waiting for the soup to cook) and then garnish with basil leaves.
- Finally taste & season with salt & pepper if necessary.
Eat
This soup is best enjoyed with some crusty bread & a glass of Chianti….or failing that, a brew will do.
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