Chorizoandparsnipsoup Recipes

Steps:

• Fry the chorizo for a couple minutes in a frying pan.
• Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
• Put the onions into the pan and fry for a couple minutes until soft.
• In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
• Simmer for 15-20 minutes until the parsnips and lentils are soft.
• Meanwhile, chop the chorizo into small pieces.
• Puree the soup with a hand blender.
• Stir in the chorizo and top with the yogurt and coriander mixed together if you like.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and boil 8 to 10 minutes or until al dente. Meanwhile, heat the olive oil in a large skillet. Add the chorizo and saute 2 to 3 minutes or until both sides are slightly brown and crisp around the edges. With a slotted spoon transfer sausages to a bowl and set aside. Add the onions, mushrooms and peppers to the remaining fat in the skillet and cook, stirring continuously until the onions and peppers are somewhat tender, about 3 minutes. Add the caraway seeds, water and cooked chorizo. Cover and simmer over low heat until peppers and onions are tender, about 5 to 7 minutes. Stir the mixture on occasion so that it does not scorch. Season to taste with salt and pepper. Drain the pasta and return it to the pot off heat. Add the chorizo mixture and sour cream and toss the ingredients together. Adjust seasoning and serve immediately garnished with parsley.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

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.

Steps:

• Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove chorizo from the skillet and set aside.
• Melt bacon grease in the same skillet over medium to medium-high heat. Add diced potatoes and cook, stirring occasionally, for 10 minutes. Add diced onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 more minutes. Add chorizo back into skillet and stir until heated through. Season with salt and pepper.

Steps:

• Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

Steps:

• Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Preheat oven to 425 degrees. Toss parsnips and onion with 2 tablespoons oil. Season with salt. Spread in a single layer on a rimmed baking sheet. Roast 15 minutes. Flip; roast until golden brown and tender, about 20 minutes more.
• Meanwhile, in a small skillet over medium-high, heat remaining 1 tablespoon oil. Add chorizo and cook, turning, until crisp and golden, 2 to 3 minutes. Transfer to a small plate. Reduce heat to medium and add sliced garlic; cook until just golden, 30 seconds to 1 minute. Transfer to plate with chorizo; reserve oil in skillet.
• Transfer roasted vegetables to a medium saucepan; add broth, 1/2 cup water, and minced garlic. Bring to a boil, then reduce to a simmer and cook, partially covered, until vegetables are very soft, about 10 minutes. Working in batches, blend until smooth (if necessary, thin with up to 1/4 cup water total). Season with salt and pepper. Just before serving, heat soup through in saucepan over medium-high. Serve, topping each bowl with a few pieces of chorizo and cooked garlic, a spoonful of caper tapenade, and a drizzle of reserved chorizo oil.