Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, leftovers for soup with parsnip an chorizo sausage. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Add the chopped onion and gently cook for a few minutes. Add the chicken stock and bring to the boil. Add the parsnips, stock and hot chilli. Add the parsnips, chicken broth, salt, pepper, and ground sage to the Dutch oven.
Leftovers for soup with Parsnip an Chorizo Sausage is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Leftovers for soup with Parsnip an Chorizo Sausage is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook leftovers for soup with parsnip an chorizo sausage using 17 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Leftovers for soup with Parsnip an Chorizo Sausage:
- Get For Chicken Stock
- Make ready 1 whole Large Chicken
- Take 3 Litres water (can be more)
- Take 3 small carrots,chopped
- Make ready 1 medium onion,chopped
- Prepare 1 tbsp. Whole Black Peppercorns,crushed
- Make ready 1 leek,chopped
- Make ready 2 sticks celery,chopped
- Make ready 2 garlic cloves,crushed
- Make ready 2 bay leaves
- Take For soup
- Prepare 2 tbsp. olive oil
- Get 1/2 medium onion,chopped
- Make ready 1 parsnip,chopped
- Take 350 ml chicken stock
- Take 1 garlic clove,crushed
- Get 1 chorizo sausage,finely chopped
NOTES ON INGREDIENTS Chorizo is traditionally a Spanish product but now many producers are making it in the UK. Finish by drizzling a little of the oil from the pan over the top and scattering over some chopped parsley. Serve with a couple of Nairn's Oatcakes to dip into the soup. Spanish Omelette With Crispy Chorizo peeled potatoes, sliced thinly into circles, • white.
Instructions to make Leftovers for soup with Parsnip an Chorizo Sausage:
- Wash the Whole Large Chicken and place it in a very large cauldron saucepan,add plenty of cold water,crush Whole Black Peppercorns in a Pestle and Mortar,or blitz Peppercorns in a Blender with some cold water added inside the Blender Cup - add all the other ingredients too the large saucepan and boil for 3 hours,can mainly simmer with a lid on,or with Kitchen Foil over the top.
- Sieve for only the chicken stock and keep the leftovers of the chicken stock for your Chicken and Chorizo soup for later - use the carrots as well etc.
- For the soup.Heat 1 tablespoon of the oil in a saucepan.Add the chopped onion and gently cook for a few minutes.
- Add the carrot,parsnip and crushed garlic and continue to cook on a low heat for a further 3 or 4 minutes.
- Add the chicken stock and bring to the boil.
- Reduce the heat and simmer for about 10 to 15 minutes or until the vegetables are tender.
- During this time add the other tablespoon of olive oil to a frying pan and heat.Add the sliced chicken and fry over a gentle heat for about 5 minutes.Add the sliced chorizo and continue to cook both the chicken and chorizo for a further 5 minutes,or until cooked through.
- Allow to cool to room temperature.
- Pour the contents from the saucepan (vegetables and chicken stock) in to the Nutri Ninja and blend for about 30 seconds or until smooth.Add more stock or hot water if required.
- Return the contents to the saucepan and add the cooked chicken and chorizo.Simmer gently on a low heat for about 5 minutes.
- Add a little salt and freshly ground pepper if required.
- Serve and enjoy!
Serve with a couple of Nairn's Oatcakes to dip into the soup. Spanish Omelette With Crispy Chorizo peeled potatoes, sliced thinly into circles, • white. Leftovers for soup with Parsnip an Chorizo Sausage For Chicken Stock • whole Large. Mix leftover hash browns with a little cream or milk and cheese, bake until bubbly and golden brown as a kind of scalloped or au gratin potato. Lentils with Chorizo; leftover root veggies would be marvelous in this instead of plain old carrots.
So that is going to wrap this up with this exceptional food leftovers for soup with parsnip an chorizo sausage recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
