Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage Recipe | James Beard Foundation
Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage Chef Ulrich Koberstein’s focus on clean, intense flavors is exemplified by this simple soup.
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Cooking tools:
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- Fine-mesh sieve
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- Mixing bowl
- Ladle
- Serving bowl
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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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