Roasted Parsnip Soup 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.
Ingredients
Prepare the Soup
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Parsnips, peeled and (rough) chopped 2 lbs
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Salt and Pepper, to taste
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Olive oil, as needed
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Fresh thyme, chopped 3 Tbsp
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Celery, chopped 0.5 head
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Onion, chopped 2 each
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Leeks, chopped 2 cups
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Garlic, chopped 4 cloves
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LeGoût® Soup Base Cream 28 ounces, 6 count 1 qt, prepared
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Knorr® Ultimate Chicken 2 cups, prepared
Prepare the Chorizo Crumble
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Fresh chorizo bulk 0.5 lb
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Panko bread crumbs, glutenfree 1 cup
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Fresh thyme, chopped 1 tsp
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Chives, chopped 0.5 bunch
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Shallot, finely chopped 1 each
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Maille Dijon Mustard 1 Tbsp
Preparation
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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.
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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.
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Finish the Dish
- Portion the soup into bowls and top with chorizo crumble.