Leftovers for soup with Parsnip an Chorizo Sausage
Leftovers for soup with Parsnip an Chorizo Sausage

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, leftovers for soup with parsnip an chorizo sausage. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Leftovers for soup with Parsnip an Chorizo Sausage is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Leftovers for soup with Parsnip an Chorizo Sausage is something which I’ve loved my whole life.

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To get started with this particular recipe, we have to first prepare a few components. You can have leftovers for soup with parsnip an chorizo sausage using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Leftovers for soup with Parsnip an Chorizo Sausage:
  1. Prepare For Chicken Stock
  2. Get 1 whole Large Chicken
  3. Make ready 3 Litres water (can be more)
  4. Prepare 3 small carrots,chopped
  5. Make ready 1 medium onion,chopped
  6. Get 1 tbsp. Whole Black Peppercorns,crushed
  7. Prepare 1 leek,chopped
  8. Prepare 2 sticks celery,chopped
  9. Take 2 garlic cloves,crushed
  10. Take 2 bay leaves
  11. Get For soup
  12. Get 2 tbsp. olive oil
  13. Prepare 1/2 medium onion,chopped
  14. Make ready 1 parsnip,chopped
  15. Take 350 ml chicken stock
  16. Get 1 garlic clove,crushed
  17. Get 1 chorizo sausage,finely chopped

In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes. Meanwhile, chop the chorizo into small pieces. Puree the soup with a hand blender. The chorizo and the hot pepper flakes give it a tasty bite, that warms the cockles of the heart.

Instructions to make Leftovers for soup with Parsnip an Chorizo Sausage:
  1. 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.
  2. 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.
  3. For the soup.Heat 1 tablespoon of the oil in a saucepan.Add the chopped onion and gently cook for a few minutes.
  4. Add the carrot,parsnip and crushed garlic and continue to cook on a low heat for a further 3 or 4 minutes.
  5. Add the chicken stock and bring to the boil.
  6. Reduce the heat and simmer for about 10 to 15 minutes or until the vegetables are tender.
  7. 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.
  8. Allow to cool to room temperature.
  9. 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.
  10. Return the contents to the saucepan and add the cooked chicken and chorizo.Simmer gently on a low heat for about 5 minutes.
  11. Add a little salt and freshly ground pepper if required.
  12. Serve and enjoy!

Just perfect after a chilly winter walk. It's quite heavy and rich so a little goes a long way. In a small pan heat a tiny amount of olive oil and add the chorizo pieces. Fry gently until the chorizo releases its red oil. Ladle the soup into bowls and spoon on some chorizo and finally drizzle with some of the chorizo oil.

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