Hhdelicious Chorizo Sausage And Strawberry Pear Soup Food

SAVORY CHORIZO SAUSAGE, RICE & BEAN SOUP

Steps:

• In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
• Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
• Add remaining ingredients except Parmesan cheese.
• Reduce heat to low; continue cooking 12 to 15 minutes.
• Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.

CHORIZO WHITE BEAN AND VEGETABLE SOUP

Steps:

• Heat olive oil over medium-high heat in a large Dutch oven or other heavy soup pot.
• Add the chorizo links, reduce heat to medium and brown the links well on all sides. Transfer to a plate to cool. THE CHORIZO WILL NOT BE FULLY COOKED.
• Add the onion to the Dutch oven and cook 4-5 minutes or until beginning to soften, stirring often.
• Add the carrot and celery and cook 2-3 minutes or until beginning to soften, stirring often.
• Add the bell peppers and Poblano peppers. Cook 2-3 minutes, stirring often.
• Add the zucchini and/or yellow squash and cook another 2-3 minutes or until softened, stirring often.
• Add the garlic and cook briefly and stir, 15 seconds or so or until fragrant.
• Slice the chorizo into approximately 1/4-inch slices and place in the Dutch oven.
• Add the chicken broth, cannellini beans, diced and crushed tomatoes, thyme, bay leaf, paprika and crushed red pepper flakes.
• Bring to a boil, reduce heat to low and simmer uncovered for 25-30 minutes or until vegetables are tender.
• Add the red wine vinegar, parsley and salt and black pepper, to taste.
• Serve with freshly grated Manchego cheese.

HHDELICIOUS CHORIZO SAUSAGE AND STRAWBERRY-PEAR SOUP

Steps:

• Heat olive oil in a skillet over medium heat.
• Add the Chorizo Sausage and cook for 2 minutes.
• Add the orange pepper, hungarian wax pepper, tomato, carrots, garlic, scallions, honey and the stock. Bring mixture to a boil, and then simmer for 15-20 minutes.
• Add red pear, strawberry, and almonds and simmer for an additional 5 minutes.
• Serve immediately.

CHORIZO & CHICKPEA SOUP

Steps:

• Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
• Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

SPLIT-PEA SOUP WITH CHORIZO

Steps:

• In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.