What this soup lacks in the aesthetics department, it makes up for in taste. I will be the first to admit, my pictures of it look a little bit gross. But holy mother of all things edible, this is one amaze-balls soup.
I concocted this recipe one night out of pure guilt. I was about to head out with a friend, and I was royally ditching hubby at home over the holidays. So as I was getting ready, I threw all these things in a pot, and what it made was something exciting and not like anything we stuffed ourselves with over Christmas.
I’ve blogged about soup in the past, but I’ve come to terms with the fact that I don’t like soup. Hubby is a big fan, so as I was making this soup, I had a little taste, and it may just convert me.
Ingredients
As much chorizo as you like, chopped. I used a good two handfuls
Leftover chicken or turkey, chopped into bite size pieces
1 onion
5 cloves of garlic, chopped into big pieces
Root vegetables – I used 1 parsnip, 1 carrot and 2 potatoes chopped into little cubes
2 cups of stock – I used chicken stock as well as stock from soaking dried mushrooms. It was yum.
300ml of white wine
Half a chili, sliced
Salt and pepper to taste
However, all of the above can be edited to suit what you have at your disposal. The things I will suggest sticking to are the meat, root veggies and a good stock. It definitely is an earthy soup.
Leftover chicken or turkey, chopped into bite size pieces
1 onion
5 cloves of garlic, chopped into big pieces
Root vegetables – I used 1 parsnip, 1 carrot and 2 potatoes chopped into little cubes
2 cups of stock – I used chicken stock as well as stock from soaking dried mushrooms. It was yum.
300ml of white wine
Half a chili, sliced
Salt and pepper to taste
However, all of the above can be edited to suit what you have at your disposal. The things I will suggest sticking to are the meat, root veggies and a good stock. It definitely is an earthy soup.
Method
Throw the chopped chorizo, chicken and garlic into a pot. Chorizo gives off its own lovely orange oily fatness, so use your discretion if you add extra oil. Let this sizzle and brown for 5 minutes. Then add the chopped veggies. More sizzling. At the 15 minute mark, add the stock, wine, and slices of chili. Let everything simmer and get to know each other for roughly 15-20 minutes. Once the veggies are cooked {you’ll know this if you can pierce them easily with a knife}, you’re good to serve up.
You can really mix and match the ingredients to suit what you have at hand. But as I said above, I would state the chorizo, chicken, root veggies of any kind, and a good stock are the essentials.
So good. These pictures do zero justice.