CHORIZO CHICKEN SPINACH STOUP WITH ROASTED RED PEPPER AND MANCHEGO TOASTS
Steps:
- Heat a medium soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 to 3 minutes, stirring it frequently. Remove it from the pot to drain on a paper towel. To the hot soup pot add the onions, garlic, salt, and pepper. Cook while stirring frequently for about 4 or 5 minutes, or until the onions are tender and have taken on a little color.
- Defrost the spinach in the microwave on high for 6 minutes. Place the spinach in a kitchen towel and wring out the liquid. Add the spinach to the onions and continue to cook for about 2 minutes. Transfer the onions and spinach to a blender or food processor with 1/2 cup of the chicken stock. Puree it until somewhat smooth. (If the pureeing gives you any trouble, add some more stock to get it going.) Add the pureed spinach back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream. Bring it up to a simmer and add the reserved chorizo and bite-size chicken pieces. Simmer them gently for 8 to 10 minutes, or until the chicken is cooked through and the flavors have come together.
- Preheat the broiler and place a rack on the second groove. While the soup is simmering, toast the baguette slices until they are golden brown under the broiler. Mix the grated manchego with the roasted red pepper and the parsley on your cutting board. Once the toast is nice and golden, top each with a little of the cheese mixture and return them to the broiler or toaster oven to melt and lightly brown the cheese.
- Transfer the stoup to serving bowls and serve 2 roasted pepper and manchego toasts alongside.
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Wikum Madushan
[email protected]I've made this stoup several times and it's always a hit. It's a great way to use up leftover chicken and vegetables.
Mr Saeed
[email protected]This is the perfect recipe for a cold winter night. It's hearty and filling, and the flavors are amazing.
Esha Islam
[email protected]I'm not a big fan of stoup, but this recipe changed my mind. It's so flavorful and satisfying.
Shahria Alam
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are delicious.
Nakayiza Faridah
[email protected]I love this recipe because it's so versatile. I've made it with different types of sausage and vegetables, and it always turns out great.
Christian Aldaco
[email protected]This is a great recipe for a healthy and flavorful meal. The chorizo adds a nice kick of spice, and the spinach and roasted red peppers add a lot of nutrients.
Cujo
[email protected]I made this stoup for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Daniel Croteau
[email protected]This is one of my favorite recipes to make in the fall. It's the perfect comfort food for a chilly night.
Sandy Freshwaters
[email protected]I'm not a huge fan of chorizo, but I really enjoyed this dish. The flavors of the chicken and spinach really balanced out the chorizo.
Yasmin Sabry
[email protected]This stoup is so flavorful and comforting. I especially love the addition of the roasted red peppers and manchego cheese.
Abdullah Chakrani
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that it uses simple ingredients that I usually have on hand.
Anasi mos
[email protected]I made this stoup last night and it was a hit with my family! We all loved the combination of flavors and textures. The roasted red pepper and manchego toasts were the perfect finishing touch.
Kenniyah Mix
[email protected]This chorizo chicken spinach stoup is a delicious and hearty meal that is perfect for a cold night. The flavors of the chorizo, chicken, and spinach are perfectly balanced, and the roasted red pepper and manchego toasts add a nice touch of crunch and