Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage

Ulrich Koberstein

The American Club at Destination Kohler, Kohler, WI

Chef Ulrich Koberstein’s focus on clean, intense flavors is exemplified by this simple soup. Koberstein served it in small shot glasses as an hors d’oeuvre during the reception at his Beard House dinner, but it also makes for a satisfying first course or light main course.


  • 2 tablespoons grape-seed 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 grape-seed 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.

Pour soup into 4 large bowls and garnish with calamari and chorizo.


4 servings