Melt butter in saucepan on a low heat on hob.
Chuck the potatoes, parsnips & onions into the pan
until coated in butter, season. Cover the
vegetables with butter-smeared greaseproof paper,
put on the saucepan lid and sweat over a gentle
heat for 10 minutes.
Add the stock to the vegetables, bring to the boil
and continue cooking until the vegetables are all
soft (another 5 minutes or so). While the veggies
are cooking, fry the chorizo in a splash of olive
oil. Take off when it is crisp, reserving the oil.
When the vegetables are cooked, give the soup a
quick whizz with a hand-blender till smooth, stir in
the creamy milk and season to taste.
Serve a ladleful of the hot soup in a hot bowl, top
with about 6 slices of cooked chorizo and drizzle a
little of the oil from the pan over the top.
Decorate with a swirl or cream and/or a few flat
parsley leaves.
Serving
Suggestions
Great with crusty hot bread
Originally Submitted
9/29/2012
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