Paella Soup

Directions

1. 1
   Heat oil in a large saucepan over medium heat.
2. 2
   When hot, add onion, carrot, and celery; saute until softened, 3-4 minutes.
3. 3
   Add in rice, saffron, wine, and stock; bring to a simmer.
4. 4
   Season with 1 teaspoon salt; bring mixture to a simmer, then decrease heat.
5. 5
   Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes.
6. 6
   Remove from heat and let cool for 10 minutes.
7. 7
   Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (or use an immersion blender to puree the soup in the pot).
8. 8
   Stir in the cream.
9. 9
   Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas, and chicken.
10. 10
    Cook until shrimp have turned pink and curled, about 3 minutes.
11. 11
    Do not overcook the shrimp; taste soup and season with salt as needed.
12. 12
    To serve: ladle soup into 4 bowls and garnish with a sprinkle of chives.