Chorizo And Parsnip Soup Recipes

CHORIZO AND PARSNIP SOUP

Chorizo and Parsnip Soup image

This is based on a recipe I found in a supermarket magazine. The original recommends serving this semi-chunky so if you don't want to puree the whole batch at the end just do half to keep more texture in the soup. A great use of those winter vegetables. The topping is optional.

Provided by Sackville

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

225 g spanish chorizo sausage, sliced
1 large onion, chopped
100 g lentils, rinsed (I used red)
550 g parsnips, cut into small chunks
1 liter vegetable stock
1 teaspoon chili flakes
150 g plain yogurt
20 g fresh coriander, chopped

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.

Nutrition Facts : Calories 429, Fat 23.4, SaturatedFat 9, Cholesterol 54.4, Sodium 741.1, Carbohydrate 36.6, Fiber 9.7, Sugar 10.5, Protein 19.4

CHORIZO, PARSNIP, AND OLIVE BITES

Chorizo, Parsnip, and Olive Bites image

This fall finger food is a cinch to make and even easier to eat, thanks to the skewers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 50m

Yield Makes about 28 six-inch skewers

Number Of Ingredients 5

Ingredients

3 parsnips (1 1/2 pounds), peeled and chopped into 1/2-inch rounds and halved if large (4 cups)
2 tablespoons extra-virgin olive oil
Coarse salt
8 ounces dried chorizo, chopped into 1/2-inch rounds and halved if large
1 1/2 cups pitted green olives, such as Castelvetrano

Steps:

Preheat oven to 425 degrees. Toss parsnips with oil and season with salt on a rimmed baking sheet. Bake, tossing halfway through, until golden and tender, 25 to 30 minutes. Toss in chorizo, return to oven, and bake until chorizo is warmed through and releases orange oil, about 5 minutes more. Remove from oven and toss in olives. Serve on skewers.

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