PAELLA SOUP

Steps:

• Heat oil in a large saucepan over medium heat.
• When hot, add onion, carrot, and celery; saute until softened, 3-4 minutes.
• Add in rice, saffron, wine, and stock; bring to a simmer.
• Season with 1 teaspoon salt; bring mixture to a simmer, then decrease heat.
• Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes.
• Remove from heat and let cool for 10 minutes.
• 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).
• Stir in the cream.
• Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas, and chicken.
• Cook until shrimp have turned pink and curled, about 3 minutes.
• Do not overcook the shrimp; taste soup and season with salt as needed.
• To serve: ladle soup into 4 bowls and garnish with a sprinkle of chives.