Prepare the Soup

  • 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
  • Knorr® Ultimate Chicken 2 cups, prepared

Prepare the Chorizo Crumble

  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.