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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, leftovers for soup with parsnip an chorizo sausage. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Leftovers for soup with Parsnip an Chorizo Sausage is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Leftovers for soup with Parsnip an Chorizo Sausage is something which I’ve loved my entire life. They’re fine and they look fantastic.

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.

To begin with this particular 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 it.

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

Steps 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!

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.

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