Roasted Parsnip Soup with Chorizo Crumble

Parsnips, peeled and (rough) chopped 2 lbs
Salt and Pepper, to taste
Olive oil, as needed
Fresh thyme, chopped 3 Tbsp
Celery, chopped 0.5 head
Onion, chopped 2 each
Leeks, chopped 2 cups
Garlic, chopped 4 cloves
LeGoût® Soup Base Cream 28 ounces, 6 count 1 qt, prepared

LeGoût® Soup Base Cream 28 ounces, 6 count

Order Free Sample
Knorr® Ultimate Chicken 2 cups, prepared

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.
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.
Finish the Dish
- Portion the soup into bowls and top with 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.