Simple Way to Prepare Favorite Leftovers for soup with Parsnip an Chorizo Sausage
by Emily Harper
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:
Prepare For Chicken Stock
Make ready 1 whole Large Chicken
Take 3 Litres water (can be more)
Get 3 small carrots,chopped
Take 1 medium onion,chopped
Take 1 tbsp. Whole Black Peppercorns,crushed
Take 1 leek,chopped
Take 2 sticks celery,chopped
Get 2 garlic cloves,crushed
Make ready 2 bay leaves
Make ready For soup
Take 2 tbsp. olive oil
Make ready 1/2 medium onion,chopped
Get 1 parsnip,chopped
Make ready 350 ml chicken stock
Make ready 1 garlic clove,crushed
Make ready 1 chorizo sausage,finely chopped
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!
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