Turnip-Chorizo Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until onions are translucent.
• STEP 2.Add diced chorizo and cook until browned and crispy. This will release the smoky flavors of the chorizo.
• STEP 3.Add diced turnips, chicken broth, and bay leaves. Bring the soup to a boil, then reduce heat and simmer for about 20 minutes, or until the turnips are tender.
• STEP 4.Remove the bay leaves and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
• STEP 5.Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
• STEP 6.Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
• STEP 7.Serve the Turnip-Chorizo Soup hot, garnished with fresh parsley or cilantro. Enjoy with crusty bread for dipping.

Cooking Tips

• For a spicier soup, use hot chorizo instead of mild chorizo.
• If you prefer a chunkier soup, you can skip the pureeing step and leave the turnips and chorizo diced.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve the Turnip-Chorizo Soup hot, garnished with fresh parsley or cilantro. Enjoy with crusty bread for dipping.