KETO CALDO VERDE WITH CHORIZO
A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.
Provided by kitchgirl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
- Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
- Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g
GARBANZOS AND GREENS WITH CHORIZO
Provided by David Tanis
Categories dinner, project, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
- Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
- Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams
CHORIZO GREEN CHILI SOUP
Boulder sausage now makes chorizo. Best mexican chorizo I have ever eaten. I find a lot of chorizo a bit too greasy for my tastes, and Boulder's has a wonderful texture. Titling this recipe was tricky because after calling it "green chili" all day I realized it isn't really a chili, is it? So I am now in a lively debate with several friends about what, exactly, defines a chili. In any case, it's yummy. *nom nom nom*
Provided by Abi Fae
Categories Chicken
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brown the chorizo. Dice chicken and add to the chorizo grease and cook until done. Place in crock pot.
- Skin and dice the chilis. Dice the onion, garlic, and serrano peppers. Add to crock pot.
- Add chicken broth and spices.
- Cook on low for 4-6 hours.
- Meanwhile shred the pepper jack (although any cheese will work).
- About one hour before serving, remove the cinnamon stick and then add the cream cheese and pepper jack. Allow it to slowly melt and stir it inches It works best if the cream cheese is room temperature. You can serve it as soon as the cheeses are fully mixed in and melted.
- Serve with sour cream and diced tomatoes.
Nutrition Facts : Calories 546.8, Fat 44.4, SaturatedFat 20.3, Cholesterol 125.9, Sodium 1495.7, Carbohydrate 4.2, Fiber 0.3, Sugar 1.2, Protein 31.3
PORTUGUESE GREEN SOUP (CALDO VERDE)
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.
CAULIFLOWER SOUP WITH CRISPY CHORIZO BREAD CRUMBS
The bread crumbs are sauted with chorizo sausage to create crispy, spicy crumbs to top this delicious soup. From Food and Wine Magazine.
Provided by KathyP53
Categories Cauliflower
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a larege soup pot, melt the butter. Add the diced onion, crushed garlic cloves, thyme sprigs, and bay leaf, and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the cauliflower florets and chicken broth and bring to a simmer. Cover and cook over moderately low heat until the cauliflower is very tender when pierced with a fork, about 20 minutes. Discard the thyme sprigs and bay leaf.
- In a blender or food processor, carefully puree the soup in batches until smooth. Pour the soup into a clean pot and set it over low heat. Stir in the heavy cream and season the soup with salt and black pepper.
- Meanwhile, in a medium skillet, cook the chopped chorizo over moderate heat until it is almost crisp, about 3 minutes. Add the panko and cook, stirring frequently, until the crumbs are crisp, about 5 minutes. Transfer the chorizo bread crumbs to a small bowl.
- Ladle the soup into shallow bowls. Sprinkle with the chorizo bread crumbs and serve at once, before the bread crumbs become soggy.
Nutrition Facts : Calories 176.8, Fat 11.4, SaturatedFat 6.1, Cholesterol 30, Sodium 583.8, Carbohydrate 12, Fiber 2.8, Sugar 3.5, Protein 7.5
GREENS, POTATO & CHORIZO SOUP
Blend spinach, rocket and potato to make this vibrant soup. The chorizo and red chilli garnish is really special, providing a fantastic flavour contrast
Provided by Diana Henry
Categories Starter
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat half the olive oil in a large saucepan and fry the onion until soft but not coloured, about 12 mins. Add the garlic and cook for 4 mins more. Tip in the potatoes, turn to coat, season and add about 75ml water. Cover, reduce the heat to low and cook for 12 mins, stirring occasionally. Pour in the stock, bring to the boil and continue to cook, uncovered, for 20 mins until the potatoes are completely tender. Leave to cool.
- Heat the remaining olive oil and the butter in a medium saucepan over a medium heat. Toss in the spinach, season and cook for a few minutes until wilted.
- Add the wilted spinach, any liquid from the pan and the rocket to the potato mixture. Use a hand blender to blitz to a smooth purée, or pulse the mixture in a food processor if you prefer a chunkier soup (you may need to do this in batches).
- To make the garnish, heat the oil in a frying pan and fry the chorizo for a few minutes. Add the chillies and garlic, and cook until the garlic is softened but not brown - this will happen quickly so watch it carefully. Reheat the soup if needed, divide between bowls and top with the chorizo garnish to serve.
Nutrition Facts : Calories 375 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2.1 milligram of sodium
FRESH GREEN CHORIZO
Because it's not stuffed into casings, this vibrant and fiery Mexican fresh pork sausage comes together fairly quickly. The most time-consuming part is roasting the green chiles and garlic, which are then puréed and mixed into ground pork along with spices, parsley and a tangy dose of sherry vinegar. Use the green chorizo as a base for tacos or scrambled eggs, or simmer it with beans into a thick, hearty stew. Wherever you use it though, be prepared for a kick. This is spicy stuff. And here are several more of our delicious chorizo recipes.
Provided by Melissa Clark
Categories dinner, lunch, sausages, main course
Time 30m
Yield 1 1/4 pounds sausage
Number Of Ingredients 13
Steps:
- Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
- Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
- In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
- Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY CHORIZO AND CHICKEN SOUP
Spicy sausage and tender chicken make a tasty pair in this creamy soup. Packed with tons of flavor and so simple to make! Searing is the trick for tender chicken. Be sure to sprinkle parmesan on top before serving, it definitely adds a little sumthin' sumthin'!
Provided by *Fat~Dog~Lane*
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
- Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 6.4 g, Cholesterol 124.9 mg, Fat 36.1 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 17.7 g, Sodium 916.5 mg, Sugar 2.5 g
GREEN SOUP WITH CRISPY CHORIZO
Blend spinach, kale and potatoes to make this vibrant green soup, topped with crispy chorizo for extra flavour
Provided by Esther Clark
Categories Lunch, Soup
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a casserole or saucepan over a medium heat. Add the onion and a pinch of salt and fry gently for 10 mins until softened and translucent. Add the garlic and fry for 1 min. Stir through the potatoes and stock, cover and cook for 15 mins. Add the spinach and kale, and cook for a further 5-10 mins or until wilted. Use a hand blender to blitz everything until smooth, stir in the double cream and lemon juice, and season to taste.
- Heat a small frying pan over a medium heat and fry the chopped chorizo until crispy. Ladle the soup into bowls. Top with the chorizo, a drizzle of chorizo oil from the pan and a good grinding of black pepper. Finish with a drizzle of cream.
Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
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