Chorizo and Rice Soup
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Chorizo and Rice Soup

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Serves 4

Serve with crusty bread.

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  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 leek, trimmed and sliced
  • 2 garlic cloves, sliced
  • 1 cup rice
  • 150g chorizo, sliced
  • 2 cup white wine
  • 1,5l chicken stock
  • 1 x 400g tin tomatoes, chopped
  • sea salt and freshly ground pepper
  • 250ml fresh chervil leaves
  • 2 x 125g bocconcini (buffalo mozzarella balls), torn


    1. Heat the oil in a large pan over medium heat. Add the onion, leek, garlic and chorizo and cook until browned, about 6-8 minutes.
    2. Add the rice and cook, stirring, for 2 minutes. Reduce the heat to low, add the wine and 1 cup of the stock and cook, stirring, for about 1-2 minutes.
    3. Add the remaining stock and the tomatoes, increase the heat to high and simmer for 20 minutes.
    4. Stir through salt and pepper and top with chervil and mozzarella to serve.

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