Chorizo and rice soup – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) olive oil
• 1 onion, chopped
• 1 leek, trimmed and sliced
• 2 garlic cloves, sliced
• 150g chorizo, sliced
• 220g (1 cup) rice
• 250ml (1 cup) white wine
• 1,5 litres chicken stock
• 1 x 400g tin tomatoes, chopped
• sea salt and freshly ground black pepper
• 250ml (1 cup) fresh chervil leaves
• 2 x 125g bocconcini (buffalo mozzarella balls), torn