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- Dec 10, 2000
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POTATO, PARSNIP AND CHORIZO SOUP
onions
garlic
butter (half a 'block')
parsnips
potatoes
chicken stock (or kettle, water and stock cubes)
milk
chorizo
volume-wise, you need around the same amount of supds and parsnips. i made it with around 6-8 medium/large potatoes and 6 medium parsnips. 2 large onions and a bulb of garlic.
peel and chop potatoes, parsnips, onions and garlic into small pieces. no need to be too picky coz your pulverise all this eventually. melt butter, fry up onions and garlic. add potatoes and parsnips. season with salt and pepper. reduce heat and sweat for 10 mins. (butter's important, it gives it a real characteristic taste). add a litre and a half of boiling water and 2 chicken stock cubes. simmer until vegetables are cook through. blend soup.
just after you've added the stock, chop chorizo into skinny disk pieces and fry gentle in some olive oil. aim to have these chorizo peices crispy by the time you blended the soup. add around a pint of milk to soup while blending.
these quantities i've mentioned makes around 5-6 decent sized bowls.
pour soup into two bowls. place around 10 pieces of chorizo floating atop and drizzle some of the chorizo oil from the frying pan on the surface of the soup for dramatic effect.
i'm guessing this would also work fine with a vegetarian substitute for chorizo if there is one. some kind of spicy 'sausage'.
the taste combinations are amazing. i'll stick up some snaps when i get home, it also 'looks' amazing.
onions
garlic
butter (half a 'block')
parsnips
potatoes
chicken stock (or kettle, water and stock cubes)
milk
chorizo
volume-wise, you need around the same amount of supds and parsnips. i made it with around 6-8 medium/large potatoes and 6 medium parsnips. 2 large onions and a bulb of garlic.
peel and chop potatoes, parsnips, onions and garlic into small pieces. no need to be too picky coz your pulverise all this eventually. melt butter, fry up onions and garlic. add potatoes and parsnips. season with salt and pepper. reduce heat and sweat for 10 mins. (butter's important, it gives it a real characteristic taste). add a litre and a half of boiling water and 2 chicken stock cubes. simmer until vegetables are cook through. blend soup.
just after you've added the stock, chop chorizo into skinny disk pieces and fry gentle in some olive oil. aim to have these chorizo peices crispy by the time you blended the soup. add around a pint of milk to soup while blending.
these quantities i've mentioned makes around 5-6 decent sized bowls.
pour soup into two bowls. place around 10 pieces of chorizo floating atop and drizzle some of the chorizo oil from the frying pan on the surface of the soup for dramatic effect.
i'm guessing this would also work fine with a vegetarian substitute for chorizo if there is one. some kind of spicy 'sausage'.
the taste combinations are amazing. i'll stick up some snaps when i get home, it also 'looks' amazing.