Soupe d'hiver au chorizo, lentilles et chou frisé avec Red Devil
Réchauffez-vous lors des journées froides avec cette soupe d'hiver copieuse qui associe le piquant du Red Devil Red Leicester au chorizo fumé, aux lentilles et au chou frisé sain. Rempli de cumin, de paprika et d'ail, c'est un bol de bonté satis...
Réchauffez-vous lors des journées froides avec cette soupe d'hiver copieuse qui associe le piquant du Red Devil Red Leicester au chorizo fumé, aux lentilles et au chou frisé sain. Rempli de cumin, de paprika et d'ail, c'est un bol de bonté satisfaisant - idéal pour un déjeuner ou un dîner chaleureux.
- Heat the olive oil in a large saucepan over medium heat.
- Add the 150g of the diced chorizo and 1 tsp of the cumin seeds. Fry, stirring occasionally, until the chorizo becomes crispy and aromatic – about 5-7 mins.
- Remove the chorizo and cumin seeds from the pan and set aside.
- In the same saucepan, add the diced onion, celery, red pepper and carrot. Cook over a low heat, stirring occasionally, until the vegetables are softened – about 10 mins. Add the sweet smoked paprika, chilli flakes and chopped garlic. Fry for another 2 mins until fragrant.
- Return the fried chorizo and cumin seeds to the pan.
- Stir in the chopped tomatoes, chicken stock, sea salt and cracked pepper. Bring the mixture to a simmer, partially cover and cook for 45 mins. Stir in the drained lentils and brown sugar. Continue simmering for 10 mins.
- Add the kale to the soup and cook for an additional 5 mins, or until the kale is tender. Stir in 150g of the grated Red Devil and cook for 5 more mins, allowing the cheese to melt and create a rich, creamy texture.
- In a small frying pan, add the remaining 50g of diced chorizo and remaining ½ tsp of cumin seeds. Fry over medium heat until the chorizo is crispy and golden – about 3-4 mins. Remove from heat and set aside.
- Ladle the soup into bowls. Garnish with the crispy chorizo, extra grated Red Devil and a sprinkle of freshly cracked black pepper.
- Heat the olive oil in a large saucepan over medium heat.
- Add the 5.3 oz of the diced chorizo and 1 tsp of the cumin seeds. Fry, stirring occasionally, until the chorizo becomes crispy and aromatic – about 5-7 mins.
- Remove the chorizo and cumin seeds from the pan and set aside.
- In the same saucepan, add the diced onion, celery, red pepper and carrot. Cook over a low heat, stirring occasionally, until the vegetables are softened – about 10 mins. Add the sweet smoked paprika, chilli flakes and chopped garlic. Fry for another 2 mins until fragrant.
- Return the fried chorizo and cumin seeds to the pan.
- Stir in the chopped tomatoes, chicken stock, sea salt and cracked pepper. Bring the mixture to a simmer, partially cover and cook for 45 mins. Stir in the drained lentils and brown sugar. Continue simmering for 10 mins.
- Add the kale to the soup and cook for an additional 5 mins, or until the kale is tender. Stir in 150g of the grated Red Devil and cook for 5 more mins, allowing the cheese to melt and create a rich, creamy texture.
- In a small frying pan, add the remaining 1.8 oz of diced chorizo and remaining ½ tsp of cumin seeds. Fry over medium heat until the chorizo is crispy and golden – about 3-4 mins. Remove from heat and set aside.
- Ladle the soup into bowls. Garnish with the crispy chorizo, extra grated Red Devil and a sprinkle of freshly cracked black pepper.
