Melt the butter in a saucepan, add the potatoes, parsnips and onions, season with salt and pepper.
Stir it to coat the veggies in butter and cover with a butter wrapper (if you have one,or greaseproof), put on the lid and sweat over a gentle heat for 10 mins.
Add the stock, bring to the boil and continue cooking until the vegetables are all soft.
Liquidise the soup, add the creamy milk and season to taste.
While the vegetables are cooking you coulb be frying the chorizo in a tiny bit of olive oil on a pan.
Take off when it is nice and crisp,r eserving the oil.
To serve - put a ladelful of the hot soup into a hot bowl and top with about 6 or 7 slices of cooked chorizo and finish by drizzling a little of the oil from the pan over the top.
Decorate with a few flat parsley leaves.
This soup freezes perfectly. And is lovely without the parsnips too. If not using the meat, add some herbs into the soup just before liquidising it or drizzle it with some parsley pesto when serving.
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