Add the chopped herbs and milk (or milk and cream), liquidize the soup and season to taste. While the vegetables are cooking, peel the chorizo and cut into small dice. Pour the olive oil into a ...

Remove the chorizo from the pan and set aside ... Tip: If you’re planning on enjoying your soup throughout the week, you could get as far as the hot sauce then stop. Add a handful of cabbage ...

Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Remove the thyme from the soup and stir in the chorizo. Season, to ...

We love making chicken and chorizo soup with lentils after we have roast chicken on Sundays. If you have time you can use the carcass to make your own stock (but you can just buy chicken stock if ...

Add the chorizo and cook until the oil starts to run ... Add the parsley, season to taste with salt and pepper and stir well. Serve in soup bowls, with crusty bread.

It tastes really good and my family (husband, 3 year old and 6 year old) love it. It's really quick and easy, economical and can be made with freezer/store cupboard ingredients. Great for a weeknight.

Soaking the fillets in milk takes care of the oiliness, while Spanish chorizo and roasted red peppers stand up to the bold flavor. Smaller blues are best for pan frying. Look for the freshest ...