Recipe: Tasty Leftovers for soup with Parsnip an Chorizo Sausage

Leftovers for soup with Parsnip an Chorizo Sausage. 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.

Finely dice the chorizo and use it to garnish the soup before serving along with the fresh sage. Add the Vegetable Stock water and bring to the boil. Allow to cool to room temperature. You can cook Leftovers for soup with Parsnip an Chorizo Sausage using 17 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Leftovers for soup with Parsnip an Chorizo Sausage

1. It's of For Chicken Stock.
2. Prepare 1 of whole Large Chicken.
3. Prepare 3 Litres of water (can be more).
4. You need 3 of small carrots,chopped.
5. Prepare 1 of medium onion,chopped.
6. Prepare 1 tbsp. of Whole Black Peppercorns,crushed.
7. It's 1 of leek,chopped.
8. Prepare 2 sticks of celery,chopped.
9. You need 2 of garlic cloves,crushed.
10. It's 2 of bay leaves.
11. Prepare of For soup.
12. You need 2 tbsp. of olive oil.
13. You need 1/2 of medium onion,chopped.
14. It's 1 of parsnip,chopped.
15. It's 350 ml of chicken stock.
16. It's 1 of garlic clove,crushed.
17. It's 1 of chorizo sausage,finely chopped.

Chorizo Sausage Soup Recipes - Chorizo sausage can be a little on the spicy side as a pork sausage but it is perfect in soups, omelets and a variety of other regional dishes. When it comes to soups, it does not matter if you select the Spanish (chorizo), Portuguese (chouriço), Italian or Argentinian varieties of pork sausage which are available fresh, cured or smoked. Melt the butter in a large heavy-based saucepan. Add the potatoes, parsnips and paprika, mix well and cook gently, stirring.

Leftovers for soup with Parsnip an Chorizo Sausage step by step

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!.

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. Carrots, Parsnips, Rutabaga, Turnips: Increase heat to high. Add beans, chicken broth, and chorizo, and bring to a boil. Stir in parsley, and serve immediately.