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Adapted from one of my favourite cookbooks WHITEWATER COOKS

INGREDIENTS

2 TBSP. OLIVE OIL ( I USED LOBSTER OIL FROM GRANVILLE ISLAND)
1 MED. ONION, DICED
1 CARROT, DICED
2 STALKS OF CELERY, DICED
1/4 CUP LONG GRAIN WHITE RICE
1/2 TSP. SAFFRON THREADS, CRUSHED
1 CUP WHITE WINE
4 CUPS CHICKEN STOCK
1/2 CUP WHIPPING CREAM
2 LINKS OF SPANISH CHORIZO,CUT INTO SLICES AND SAUTEED
1 CUP FROZEN PEAS, THAWED
1 CHICKEN BREAST, COOKED AND SLICED ( I USED ROASTED CHICKEN FROM STONGS)
1 IB. UNCOOKED PRAWNS,DEVEINED AND SHELLED
2 TBSP GREEN ONIONS, CHOPPED

DIRECTIONS

HEAT OIL IN POT OVER MEDIUM HEAT
ADD ONION,CARROT AND CELERY AND SAUTE UNTIL SOFT, ABOUT 3-4 MINUTES
ADD RICE,SAFFRON,WINE AND STOCK AND BRING TO A SIMMER
COVER AND LET SIMMER UNTIL VEGETABLES AND RICE ARE SOFT, ABOUT 20 MINUTES
REMOVE FROM HEAT AND COOL FOR 10 MINUTES
PUREE EVERYTHING, THEN STIR IN WHIPPING CREAM
RETURN SOUP TO LOW HEAT AND ADD SAUSAGE, PEAS AND CHICKEN
HEAT FOR 10 MINUTES ON MEDIUM
ADD PRAWNS AND COOK UNTIL THEY ARE PINK,ABOUT 3 MINUTES
GARNISH WITH GREEN ONIONS AND LIME WEDGES

COOKS NOTES

CHECK OUT ALL THREE COOKBOOKS FROM WHITEWATER COOKS, THEY ARE GREAT
MOST USED APPLIANCE IN MY HOUSE IS MY VITAMIX!! COSTCO HAS THEM AT TIMES
AS WITH ALL MY SOUPS I USUALLY DONT MEASURE AND ALSO IMPROVISE WITH STUFF I MAY HAVE IN KITCHEN!!