On Friday, once again inspired by tastespotting, Ashley, Paige, Natalie, and I made this absolutely wonderful mussel and chorizo soup. I am posting the link, and suggest that you read her instructions, which are hilarious. We followed the recipe pretty closely, I think only substituting the heavy cream with double cream. Double cream is really really thick, and I am not really a fan of creamy soups, but this worked really well and still felt tangy instead of just heavy.
I am generally of the mindset that you can’t really go wrong by adding chorizo to pretty much anything. I think I would have preferred a slightly spicier chorizo, but that’s kind of getting picky, since I think they tend to vary pretty substantially when it comes to spice levels. A pretty insane thing is that Amy ate dinner with us and even though she hates fruit (ALL FRUIT, which is CRAZY to me) she liked the soup! I love mussels, but if I were going to shun a food for being kind of gross, it would probably be something more like mussels, less like fruit. Luckily, I love food.