We haven't watched the Academy Awards in years. I did enjoy catching up this morning on who wore what, who won what and realized that we've only seen two of the movies and probably won't see more
This paella soup is award winning! I found the recipe in Sunday Soup by Betty Rosbottom. Betty has long been one of my favorite cookbook authors and teachers. She has never let me down in anything I've tried. The recipe serves four. As you can see, I divided the base and froze it for another day. The other half, we had that evening. I served the rest when two friends came for lunch later. It was still delicious! I did make a few changes. One was substituting half and half for heavy cream. Traditionally, paella also has chicken. I had none and left it out this time.
Admittedly, the saffron is a bit costly. I had just a few threads left from last year--enough for the soup. It adds a distinctive flavor and I'd hate to have you skip it. Saffron keeps for quite awhile.
Paella Soup inspired by Sunday Soup by Betty Rosbottom
1 Tbsp olive oil
1 cup roughly chopped sweet onion
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
1/4 cup long grain white rice
1/4 tsp saffron threads, crushed
1/2 cup dry white wine
4 cups chicken stock
1/2 cup half and half
Salt and pepper to taste if needed
1 pound large uncooked shrimp, shelled and deveined
3 ounces chorizo sausage, cut into thin rounds
1 cup fresh or frozen peas
1/4 cup chopped parsley for topping if desired
1. Heat oil in a heavy pan over medium heat. Add onion, carrot and celery and sauté until softened, about 3 minutes.
2. Add rice, saffron, wine and stock. Bring to a simmer. Reduce heat, cover and cook until the vegetables are soft, about 20 minutes.
3. Puree the soup in the pot with an immersion blender or in batches in the food processor and return to the pot. Stir in the half and half. Here, I divided the soup and froze half.
4. To the other half, I brought to a simmer and added little more than half of shrimp and half the chorizo (for the two of us) and all the peas. Simmer until the shrimp have turned pink, about 3 minutes. Taste and season with salt if needed.
5. Ladle into warmed bowl and sprinkle with chopped parsley and/or chopped green onion tops.