20/09/2020 15:42

Simple Way to Prepare Favorite Leftovers for soup with Parsnip an Chorizo Sausage

by Emily Harper

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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going 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 tasty. This is gonna smell and look delicious.

Leftovers for soup with Parsnip an Chorizo Sausage is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Leftovers for soup with Parsnip an Chorizo Sausage is something that I have loved my entire life. They’re nice and they look wonderful.

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 it.

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

So that is going to wrap this up with this special food leftovers for soup with parsnip an chorizo sausage recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!


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