Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage

I found this recipe via the James Beard Foundation's Blog. FYI, I used to work at the foundation when I lived in NYC. It was VERY cool and I do miss it very much.

Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage
by: Chef Ulrich Koberstein

4 servings


2 tablespoons grapeseed 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


Heat 1 tablespoon grape seed oil in a saucepan over low heat. Add the shallots, garlic, thyme, white peppercorns and allow to cook until shallots and garlic are soft and translucent but not browned, 2 to 3 minutes. Pour the port into the pan and add the tomatoes, chipotle peppers, and honey. Bring to a gentle simmer over medium heat, and cook until the ingredients come together and the flavors marry, about 20 minutes.

Transfer ingredients to a blender and process until smooth. Pour contents back into a saucepan and add the heavy cream. Bring the soup back to a gentle simmer over low heat for 5 minutes. Strain through a fine sieve if desired.

Heat remaining grapeseed oil in a large skillet over high heat. Add the calamari and chorizo and sauté for about 30 seconds to heat through. Do not cook too long as the calamari will become tough.

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