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Prepare the Soup

Prepare the Chorizo Crumble

  • Fresh chorizo bulk 225 g
  • Gluten Free Panko Bread crumbs 60 g
  • Fresh thyme, chopped 1 g
  • Shallots, chopped 1 each
  • Chives, chopped 0.5 bunch
  • Maille Dijon Mustard 15 g
  1. Prepare the Soup

    • Preheat oven to175 C. 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 Knorr® Culinary Cream Soup Base, parsnips, and Knorr® Ultimate Roasted 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.
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