Chorizo Tomato And Mushroom Soup Recipes

Steps:

• Preheat oven to 550 degrees. Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices. Set aside. Line 2 large baking sheets with parchment paper and grease the paper with olive oil. Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit. Season the cod with salt and pepper and sprinkle with the rosemary and thyme. Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered. Scatter the garlic over the fish, then sprinkle it generously with cayenne. Sprinkle the parsley and scallions over the fillets and season with salt. Place the lemon slices down the center of each fillet and drizzle olive oil over all. (The recipe can be made to this point up to 2 hours ahead: refrigerate). Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time. Halfway through the cooking, switch the positions of the baking sheets in the oven. To check for doneness, insert a skewer into the center of the fish for 5 seconds. The fish is done when the skewer goes in easily and then feels hot when touched to your lip. Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet. Slide the cod, with the parchment, onto 2 large serving platters.

Steps:

• Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

Steps:

• Place chorizo sausage, garlic and onion in a large saucepan and cook for 2- 3 minutes.
• Stir in undrained Edgell Brown Lentils, tomatoes and stock. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
• Serve soup sprinkled with parsley and serve with toasted Turkish bread.

Steps:

• In a large pot heat up some oil (not olive – vegetable, rapeseed or butter)
• Add in the onion, garlic, chorizo, chilli and pepper cook for about 5mins
• Then add in the passata, chicken stock, rice and season well
• Simmer for approx 20-25 mins, stirring occasionally.
• And that’s it done – you can top with basil and or parmesan if you fancy too, before serving with some tasty crusty bread – enjoy!

Steps:

• Preheat the oven to 400 degrees F. Lightly oil a large baking pan.
• Cut off the stems from the mushroom caps and then chop the stems. Place the mushroom caps stem side down, into the prepared pan. Bake for about 10 minutes, or until the mushrooms release their liquid.
• Meanwhile, you can heat the olive oil in a skillet over medium heat. Then add the chorizo and cook it until it for about 3-4 minutes, or until it starts to brown. Take the chorizo out and reserve.
• Reduce the heat to med-low and then add the onion, cooking for about 4-5 minutes, or until the onion gets soft. Add the chopped mushroom stems and cook another 3 minutes. Take out the veggie mixture and add it to the chorizo. Let cool.
• Next, stir the bread, cheese and parsley into the chorizo and veggie mixture. Add salt and pepper to taste.
• Turn the mushroom caps over and divide the chorizo mixture among them,making sure the mixture is mounded on each mushroom cap. Bake the caps for approximately 15 minutes, or until heated through.

Steps:

• Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
• Add mushrooms, cooking for 5 minutes.
• Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

Steps:

• Pre Heat Oven to 200' 180' fan. Pierce the tomatoes with the tip of a sharp knife and place on a baking tray with the garlic, red pepper and basil leaves. Drizzle with olive oil. Season and roast in the oven for 12 to 15 minutes until the skins of the tomatoes are soft and slightly charred.
• Meanwhile heat the rest of the oil in a pan and add the shallots and stir for a couple of minutes. Then add the chorizo and stir until the natural oils start to show. Now add the celery and chopped chilli, stir and sweat for a few minutes with lid on the pan.
• Add all the roasted ingredients from the baking tray to the pan, stir in the chopped parsley. Finally add the stock, bring to the boil then simmer gently for 5 to 8 minutes for ingredients and flavours to infuse.
• Blitz all the ingredients ensuring the tomato skins are well chopped and serve immediately with chiffon cut basil leaves to garnish.

Steps:

• In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.