Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, carrot and chorizo soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Carrot and chorizo soup is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Carrot and chorizo soup is something that I have loved my whole life. They’re fine and they look wonderful.
Heat the oil in a pan and gently fry the onion, garlic and carrots until softened. In the Mexican region of Yucatán Península, Lentil soup is a rich combination of pork meat, chorizo, and sausages with carrots and potatoes. Add the thyme and bay leave. Marketing Project for Culinary Management Program.
To get started with this recipe, we have to first prepare a few ingredients. You can have carrot and chorizo soup using 6 ingredients and 3 steps. Here is how you can achieve it.
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The ingredients needed to make Carrot and chorizo soup:
- Prepare 5 medium carrots chopped
- Get 1 medium onion chopped
- Get 2 cooking chorizo sausages chopped
- Prepare Salt and pepper
- Get 1 garlic clove
- Make ready 500 ml veg stock
Use a slotted spoon to transfer to a plate. The original recipe for this soup calls for carrots, but I used turnips instead as I had some cute young ones on hand. I also decided to add some parsley for color The soft sweetness of the chestnuts and turnips is a great match for the salty and spicy chorizo. The soup is a beautiful orange color (the use.
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Steps to make Carrot and chorizo soup:
- In a pan heat a little oil and the add on the ingredients in to the pan, sauté till the oil from the chorizo starts coming out.
- When you can see the chorizo oil add the stock and simmer till the veg is tender
- Once the veg is tender you can blitz it down with a stick blender. Season to taste and you are good to go
I also decided to add some parsley for color The soft sweetness of the chestnuts and turnips is a great match for the salty and spicy chorizo. The soup is a beautiful orange color (the use. Author In a large saucepan, heat the olive oil over medium-high heat. For a rich, vegetal flavor, we sweat onion, carrot, and parsley in a covered pot to provide a background taste to the mai. Season with salt and freshly Remove the thyme from the soup and stir in the chorizo.
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