Easy making recipe Leftovers for soup with Parsnip an Chorizo Sausage with 17 ingredients and 12 stages of easy cooking, which is delicious perfect.
Without fail recipe ultimate Leftovers for soup with Parsnip an Chorizo Sausage easy, bouncy, practical.
Good Afternoon all, at this time you get make recipe Leftovers for soup with Parsnip an Chorizo Sausage with 17 ingredients and 12 steps. Below this is how to cook, please carefully carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 12 stages of easy cooking Leftovers for soup with Parsnip an Chorizo Sausage.
Ingredients for Leftovers for soup with Parsnip an Chorizo Sausage
Prepare : For Chicken Stock.
Needed : whole Large Chicken.
Needed : water (can be more).
Needed : small carrots,chopped.
Prepare : medium onion,chopped.
Prepare : Whole Black Peppercorns,crushed.
Prepare : leek,chopped.
Needed : celery,chopped.
Prepare : garlic cloves,crushed.
Prepare : bay leaves.
Prepare : For soup.
Prepare : olive oil.
Prepare : medium onion,chopped.
Needed : parsnip,chopped.
Needed : chicken stock.
Prepare : garlic clove,crushed.
Prepare : chorizo sausage,finely chopped.
If all ingredients Leftovers for soup with Parsnip an Chorizo Sausage it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking 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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