Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage | James Beard Foundation
Chef Ulrich Koberstein’s focus on clean, intense flavors is exemplified by this simple soup. Koberstein served it in small shot glasses as an hors d’oeuvre during the reception at his Beard House...
Ingredients
- 1/4 cup honey
- 1 pint heavy cream
- 8 ounces calamari, cleaned and cut into rings
- 4 ounces hard Spanish chorizo sausage, cut into 1/4-inch cubes
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