Roasted Parsnip Soup with Chorizo Crumble
The sweetness and earthiness of parsnips are perfect for fall and the Knorr® Culinary Cream Soup Base creates a consistent, creamy soup every time.
Main Course
Gluten free
Ingredients per serving
Prepare the Soup
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Parsnips, peeled, (rough) chopped 900.0 g
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Oil, as needed
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Salt and pepper to taste
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Fresh thyme, chopped 7.0 g
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Celery, chopped 0.5 head
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Chopped onion 2.0 each
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Leeks, chopped 180.0 g
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Garlic, chopped 4.0 cloves
Prepare the Chorizo Crumble
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Fresh chorizo bulk 225.0 g
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Gluten free panko bread crumbs 60.0 g
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Fresh thyme, chopped 1.0 g
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Shallots, chopped 1.0 each
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Chives, chopped 0.5 bunch
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Maille Dijon Originale Mustard 4 x 4.1 kg 15.0 ml
Preparation
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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.
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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.
