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Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, leftovers for soup with parsnip an chorizo sausage. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Just before serving, heat soup through in saucepan over medium-high.

Leftovers for soup with Parsnip an Chorizo Sausage is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Leftovers for soup with Parsnip an Chorizo Sausage is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first 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 cook it.

The ingredients needed to make Leftovers for soup with Parsnip an Chorizo Sausage:

1. Get For Chicken Stock
2. Prepare 1 whole Large Chicken
3. Make ready 3 Litres water (can be more)
4. Take 3 small carrots,chopped
5. Take 1 medium onion,chopped
6. Prepare 1 tbsp. Whole Black Peppercorns,crushed
7. Get 1 leek,chopped
8. Make ready 2 sticks celery,chopped
9. Take 2 garlic cloves,crushed
10. Prepare 2 bay leaves
11. Make ready For soup
12. Get 2 tbsp. olive oil
13. Prepare 1/2 medium onion,chopped
14. Get 1 parsnip,chopped
15. Prepare 350 ml chicken stock
16. Make ready 1 garlic clove,crushed
17. Take 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. Add the Vegetable Stock water and bring to the boil. Allow to cool to room temperature.

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!

Add the Vegetable Stock water and bring to the boil. Allow to cool to room temperature. Melt the butter in a large heavy-based saucepan. Add the potatoes, parsnips and paprika, mix well and cook gently, stirring. 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.

So that is going to wrap it up for this exceptional food leftovers for soup with parsnip an chorizo sausage recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!