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Roasted Capsicum Soup with Chorizo


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Ingredients

4 portion(s)

  • 100 g Parmesan, cubed
  • Zest 1 lemon
  • 150 gsliced chorizo
  • 100 g eschalots
  • 400 g roasted and peeled yellow/red capsicum
  • 300-350 gcubed chicken breast fillet
  • 750 g stock
  • Few sprigs fresh oregano
  • 6
    40min
    Preparation 40min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. Preheat
    oven to 200ºC and line a large baking tray with paper.



    Place
    Parmesan and lemon zest into TM bowl and mill for 10 seconds on speed 10.
    Place dessertspoonfuls of grated mixture onto prepared tray and cook for 5 minutes until browned. Set aside
    until service.



    Meanwhile,
    place chorizo into TM bowl and fry for 10
    minutes
    at Varoma temperature on
    Counter-clockwise operationReverse + speed soft.Gentle stir setting Set aside.



    Place
    eschalots into TM bowl and chop for 3
    seconds
    on speed 7. Sauté for 2 minutes at Varoma temperature on speed
    1
    . Add roasted capsicum and chicken and cook for 5 minutes at Varoma
    temperature
    on speed softGentle stir setting.



    Add
    stock and cook a further 5 minutes
    at 100ºC on speed 1.



    Add
    oregano and puree for 30 seconds by
    bringing speed up slowly to speed 8-9.



    Serve
    hot, garnished with chorizo slices, fresh oregano and a Parmesan wafer.

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Comments

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  • a very tasty & filling

    Submitted by charlie on 19. April 2011 - 08:36.

    a very tasty & filling dish!

    the chorizo wasn't as crispy as I like (when used as a garnish such as in this recipe), therefore I'd probably just do that in a frypan next time while the soup is in the TM. I also didn't have any fresh oregano, so substituted dried mixed herbs which were put in at the same time as the stock.

    www.scottspics.com.au


     

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