Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, carrot and chorizo soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Carrot and chorizo soup is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Carrot and chorizo soup is something which I have loved my entire life.
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 particular recipe, we have to prepare a few ingredients. You can cook carrot and chorizo soup using 6 ingredients and 3 steps. Here is how you cook it.
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The ingredients needed to make Carrot and chorizo soup:
- Prepare 5 medium carrots chopped
- Take 1 medium onion chopped
- Make ready 2 cooking chorizo sausages chopped
- Make ready 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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