Roasted Parsnip Soup with Chorizo Crumble

Name: Roasted Parsnip Soup with Chorizo Crumble
Yield: 10
Ingredients: 900.0g Parsnips, peeled, (rough) chopped; 0.0 Oil, as needed; 0.0pinch Salt and pepper to taste; 7.0g Fresh thyme, chopped; 0.5head Celery, chopped; 2.0each Chopped onion; 180.0g Leeks, chopped; 4.0cloves Garlic, chopped; 1.0liter, prepared Knorr® Professional Culinary Cream Base 6 x 715 gr; 500.0ml, prepared Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr; 225.0g Fresh chorizo bulk; 60.0g Gluten free panko bread crumbs; 1.0g Fresh thyme, chopped; 1.0each Shallots, chopped; 0.5bunch Chives, chopped; 15.0ml Maille Dijon Originale Mustard 4 x 4.1 kg

Roasted Parsnip Soup with Chorizo Crumble – - Recipe

The sweetness and earthiness of parsnips are perfect for fall and the Knorr® Culinary Cream Soup Base creates a consistent, creamy soup every time.

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Prepare the Soup

Parsnips, peeled, (rough) chopped 900.0 g
Oil, as needed
Salt and pepper to taste
Fresh thyme, chopped 7.0 g
Celery, chopped 0.5 head
Chopped onion 2.0 each
Leeks, chopped 180.0 g
Garlic, chopped 4.0 cloves
Knorr® Professional Culinary Cream Base 6 x 715 gr 1.0 liter, prepared
Knorr® Professional Culinary Cream Base 6 x 715 gr
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Sysco

Stewart Foodservice

Gordon Food Service

Wholesale Club

Flanagan

Amazon

Pratts

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Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr 500.0 ml, prepared
Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr
Buy it now

x

Sysco

Gordon Food Service

Flanagan

Amazon

Pratts

See more

Prepare the Chorizo Crumble

Fresh chorizo bulk 225.0 g
Gluten free panko bread crumbs 60.0 g
Fresh thyme, chopped 1.0 g
Shallots, chopped 1.0 each
Chives, chopped 0.5 bunch
Maille Dijon Originale Mustard 4 x 4.1 kg 15.0 ml

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Knorr® Professional

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Gluten free

Plant Forward

Vegetables

The sweetness and earthiness of parsnips are perfect for fall and the Knorr® Culinary Cream Soup Base creates a consistent, creamy soup every time.

...

Preparation

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.
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.