I love to use white beans in soups because they provide a great natural creaminess not to mention the added protein they also provide. They work really well in this recipe with the sweetness of the parsnips. Instead of topping with croutons, I use little morsels of tasty fried chorizo sausage which give the soup nice texture and a nice little spicy kick.
1 large onion chopped finely
4 parsnips, peeled and chopped into small chunks
1 can of cannelinni beans rinsed and drained
1 litre of Carol’s chicken stock
4 sage leaves chopped into strips
2 bay leaves
drizzle of olive oil and small knob of butter
5 slices of chorizo sausage chopped into little chunks and pan fried until crispy
salt and pepper to taste
Heat a medium sized pot and add olive oil and butter. Gently cook the onions and the parsnips for about 5-7 minutes. Add sage, bay leaves, beans, chicken stock, some salt and pepper and bring to a boil. Turn down to simmer for 15 minutes until the parsnips are soft. Blend until really smooth. Taste and season again if required. Divide into bowls and garnish with some crispy chorizo and small drizzle of olive oil. Enjoy.