Lynn_
On A Mission!
This is my take on a Jamie Oliver recipe. Its the most delicious soup ive ever had I think and really warming and filling.
150grm piece of Chorizo
50grm pancetta or bacon
1 large or 2 medium onions
2 cloves garlic
1kilo fresh tomatoes
2 or 3 stalks celery
500grm fresh spinach
3 pints (or 2 litres) chicken or veg stock
2 cans chickpeas
3 eggs
Take 150gr piece of spanish chorizo sausage, cut into small cubes and fry in about a tblsp of olive oil with 50g of chopped pancetta or bacon.
Chop 2 medium or 1 large onion, and 2 cloves garlic, add to the chorizo mix, and fry gently for around 10 minutes till the onion has softend.
Chop 2 or 3 sticks celery and around a kilo of fresh tomatoes, and drain 2 cans of chickpeas and add to the pan.
Make up 3 pints of chicken or veg stock and add to the soup.
Let all this come to simmer and cook for about 40 minutes.
In the meantime hardboil 3 eggs and then cool.
After 40 minutes take the soup off the heat and blitz it with a wand liquidiser so that about half the soup gets finely chopped, then add 500grm spinach and bring back to the boil for a few minutes to cook the spinach through, then blitz the soup again for a couple seconds.
Grate or finely chop the hard boiled eggs and stir into the soup.
Makes about 8 portions and around 300 cals a bowl.
This is no wimpy snack soup, its a full on full flavoured main course offering and really good. The hard boiled egg really adds to the texture of it.
150grm piece of Chorizo
50grm pancetta or bacon
1 large or 2 medium onions
2 cloves garlic
1kilo fresh tomatoes
2 or 3 stalks celery
500grm fresh spinach
3 pints (or 2 litres) chicken or veg stock
2 cans chickpeas
3 eggs
Take 150gr piece of spanish chorizo sausage, cut into small cubes and fry in about a tblsp of olive oil with 50g of chopped pancetta or bacon.
Chop 2 medium or 1 large onion, and 2 cloves garlic, add to the chorizo mix, and fry gently for around 10 minutes till the onion has softend.
Chop 2 or 3 sticks celery and around a kilo of fresh tomatoes, and drain 2 cans of chickpeas and add to the pan.
Make up 3 pints of chicken or veg stock and add to the soup.
Let all this come to simmer and cook for about 40 minutes.
In the meantime hardboil 3 eggs and then cool.
After 40 minutes take the soup off the heat and blitz it with a wand liquidiser so that about half the soup gets finely chopped, then add 500grm spinach and bring back to the boil for a few minutes to cook the spinach through, then blitz the soup again for a couple seconds.
Grate or finely chop the hard boiled eggs and stir into the soup.
Makes about 8 portions and around 300 cals a bowl.
This is no wimpy snack soup, its a full on full flavoured main course offering and really good. The hard boiled egg really adds to the texture of it.
