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

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, leftovers for soup with parsnip an chorizo sausage. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Great recipe for Leftovers for soup with Parsnip an Chorizo Sausage. The Recipe involves making a homemade chicken stock with the use of a whole Chicken - vegetables,crushed Whole Black Peppercorns and several bay leaves are added - is no salt used in the making of the homemade chicken stock. Add the parsnips, stock and hot chilli. Add the Vegetable Stock water and bring to the boil.

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

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

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. The chorizo and the hot pepper flakes give it a tasty bite, that warms the cockles of the heart. Just perfect after a chilly winter walk.

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!

The chorizo and the hot pepper flakes give it a tasty bite, that warms the cockles of the heart. Just perfect after a chilly winter walk. It's quite heavy and rich so a little goes a long way. Melt the butter in a large heavy-based saucepan. Add the potatoes, parsnips and paprika, mix well and cook gently, stirring.

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