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...
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Ingredients
- 2 tablespoons grape-seed oil or other neutral oil
- 2 tablespoons chopped shallots
- 1 tablespoon chopped garlic
- 1 sprig fresh thyme
- 1 teaspoon white peppercorns, crushed
- 1/2 cup port wine
- 2 cups canned stewed tomatoes
- 2 canned chipotle peppers, removed from sauce
- 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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