Name: Chorizo, White Bean and Potato Soup
Total time: 35 min
Yield: 8
Ingredients: 1 tbsp (15 ml) olive oil; 12 oz (340 g) chorizo sausage, cut into bite-size pieces; 3 cloves garlic, minced; 1 can (19 oz/540 ml) white kidney beans, drained and rinsed; 1/2 onion, chopped; 3 red potatoes, unpeeled, roughly diced; 1 tsp (5 ml) Italian seasoning; 3 cups (750 ml) Campbell’s Classic Cream Concentrated Soup Base; 3 cups (750 ml) water; 1 bunch Swiss chard; pepper, to taste

Ingredients

Scale

16 cups (4 L) prepared and cooled Knorr® Ultimate Chicken Base Gluten Free
3 cucumbers, peeled, seeded and chopped
3 green bell peppers, seeded and chopped
5 shallots, peeled and quartered
5 garlic cloves, chopped
1 lb (450 g) lettuce, shredded
2.5 g chopped fresh dill
1/2 cup (120 ml) red wine vinegar
juice of 2 lemons
5 ripe avocados, roughly chopped + 1 firm-ripe avocado, finely chopped
kosher salt and black pepper, to taste

Garnishes:

dill sprigs
2/3 cup (150 ml) crème fraiche

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Instructions

In large blender or food processor, combine Knorr Ultimate Chicken Base Gluten Free, cucumber, green pepper, shallots, garlic, lettuce, chopped dill, vinegar and lemon juice. Blend, in batches if necessary. Blend in the 5 roughly chopped avocados until smooth. Season with salt and pepper to taste. Stir in finely chopped avocado; cover and chill thoroughly. Check and adjust seasoning.
Portion into bowls. Garnish with crème fraiche and dill sprigs.

Notes

Author: Knorr