Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, leftovers for soup with parsnip an chorizo sausage. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Leftovers for soup with Parsnip an Chorizo Sausage is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Leftovers for soup with Parsnip an Chorizo Sausage is something which I have loved my entire life. They are nice and they look fantastic.

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. In a small pan heat a tiny amount of olive oil and add the chorizo pieces.

To get started with this particular recipe, we must 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. Get 3 Litres water (can be more)
4. Take 3 small carrots,chopped
5. Prepare 1 medium onion,chopped
6. Make ready 1 tbsp. Whole Black Peppercorns,crushed
7. Take 1 leek,chopped
8. Make ready 2 sticks celery,chopped
9. Take 2 garlic cloves,crushed
10. Prepare 2 bay leaves
11. Prepare For soup
12. Prepare 2 tbsp. olive oil
13. Make ready 1/2 medium onion,chopped
14. Prepare 1 parsnip,chopped
15. Prepare 350 ml chicken stock
16. Make ready 1 garlic clove,crushed
17. Prepare 1 chorizo sausage,finely chopped

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 Vegetable Stock water and bring to the boil.

Steps 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!

Melt the butter in a large heavy-based saucepan. Add the Vegetable Stock water and bring to the boil. Allow to cool to room temperature. Finish by drizzling a little of the oil from the pan over the top and scattering over some chopped parsley. Melt a tablespoon of butter, add a tablespoon of flour, cook for a minute or two.

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