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Roasted Parsnip Soup with Chorizo Crumble
Roasted Parsnip Soup with Chorizo Crumble – - Recipe

The sweetness and earthiness of parsnips are perfect for fall and the LeGoût® Cream Soup Base creates a consistent, creamy soup every time.

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Ingredients per serving

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Prepare the Soup

Prepare the Chorizo Crumble

The sweetness and earthiness of parsnips are perfect for fall and the LeGoût® Cream Soup Base creates a consistent, creamy soup every time.

...

Preparation

  1. Prepare the Soup

    • Preheat oven to 350 degrees. Toss parsnips with oil, salt and pepper. Roast parsnips untilsoft, about 25 minutes.
    • Sauté the remaining vegetables and thyme in oil until translucent. You do not want them to brown.
    • Add LeGoût® Cream Soup Base, parsnips, and Knorr® Ultimate Chicken Base and cook for 10 minutes. Remove from heat and puree. Season to taste.

  2. Prepare the Chorizo Crumble

    • Sauté the chorizo in a non stick pan and crumble with a spoon. Remove chorizo with a slotted spoon and retain the fat in the pan.
    • Over the heat in the same pan toss the panko and toast until golden brown.
    • Toss with chorizo and add fresh thyme, chives and shallots, and Dijon mustard. Season to taste and reserve at room temperature.

  3. Finish the Dish

    • Portion the soup into bowls and top with chorizo crumble.