Chorizo, chicken and white wine soup

What this soup lacks in the aesthetics department, it makes up for in taste. I will be the first to admit, my pictures of it look a little bit gross. But holy mother of all things edible, this is one amaze-balls soup.

I concocted this recipe one night out of pure guilt. I was about to head out with a friend, and I was royally ditching hubby at home over the holidays. So as I was getting ready, I threw all these things in a pot, and what it made was something exciting and not like anything we stuffed ourselves with over Christmas.

I’ve blogged about soup in the past, but I’ve come to terms with the fact that I don’t like soup. Hubby is a big fan, so as I was making this soup, I had a little taste, and it may just convert me.

As much chorizo as you like, chopped. I used a good two handfuls
Leftover chicken or turkey, chopped into bite size pieces
1 onion
5 cloves of garlic, chopped into big pieces
Root vegetables – I used 1 parsnip, 1 carrot and 2 potatoes chopped into little cubes
2 cups of stock – I used chicken stock as well as stock from soaking dried mushrooms. It was yum.
300ml of white wine
Half a chili, sliced
Salt and pepper to taste
However, all of the above can be edited to suit what you have at your disposal. The things I will suggest sticking to are the meat, root veggies and a good stock. It definitely is an earthy soup. 


Throw the chopped chorizo, chicken and garlic into a pot. Chorizo gives off its own lovely orange oily fatness, so use your discretion if you add extra oil. Let this sizzle and brown for 5 minutes. Then add the chopped veggies. More sizzling. At the 15 minute mark, add the stock, wine, and slices of chili. Let everything simmer and get to know each other for roughly 15-20 minutes. Once the veggies are cooked {you’ll know this if you can pierce them easily with a knife}, you’re good to serve up. 
You can really mix and match the ingredients to suit what you have at hand. But as I said above, I would state the chorizo, chicken, root veggies of any kind, and a good stock are the essentials.

So good. These pictures do zero justice. 

Hot + cold

We ran out of milk last night.
Husband improvised by adding vanilla ice cream to my hot chocolate.
Mind = blown.

This combo of hot chocolate and ice cream is probably a real thing already, but we never heard of it. If you haven’t already tried it, do it. It will change your holidays.

You’re welcome.

Everything in moderation, including moderation

These. Are Nanaimo bars. Rich crumbly chocolate coconut base, delicate smooth custard filling, topped with a crunchy layer of chocolate that when you bite into it, smooshes the creamy centre all over the shop. If you aren’t salivating there’s something wrong with you.

These remind me so much of Canada. Nothing can top Tim Hortons. Nanaimo bars are painfully good, and look way more difficult to make than they actually are. Trust me. I wouldn’t make them if they were difficult.

I’ve made these mothers twice in 10 days, that’s how good they are. I wanted to share this recipe on Canada day, but I was balls-to-the-wall sickly so here it is, over a week late. Prepare your waist line for the glory that are Nanaimo bars …

1/2 cup of butter, softened 
1/4 cup white sugar 
5 tablespoons of cocoa power 
1 egg 
1 3/4 cups graham cracker crumbs {I used Digestive biscuits. Just smash ’em} 
1 cup flaked coconut 

1/2 cup butter 
3 tablespoons heavy cream
2 tablespoons of custard powder
2 cups confectioners sugar

1 ounce semisweet baking chocolate
2 teaspoons butter

On the stove over very low heat, combine butter, sugar, and cocoa powder and stir until smooth and butter is melted. Take off the heat. Beat in the egg, stiring until thick. Mix in the biscuit crumbs and flaked coconut. Press into an ungreased tin {8x8inches} using the back of a spoon.

For the middle layer, cream together butter, cream and custard until fluffy. Mix in the confectioners sugar until smooth. Spread on top of bottom layer and allow to cool in the fridge. 

While the second layer is chilling, melt the chocolate and butter in a saucepan. Spread over the chilled layers. Allow to set in the fridge before cutting into bars. Prepare yourself to slip into a delicate sugar coma. 

Original recipe can be found here