Potage Dubarry with Crisp Chorizo Recipe

In a large pot, heat some oil over medium heat. Add the onion and garlic, and cook until softened.

Add the cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the cauliflower is tender.

Use an immersion blender or transfer the soup to a blender, and blend until smooth.

Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat over low heat until warmed through.

While the soup is simmering, heat a skillet over medium-high heat. Add the sliced chorizo and cook until crispy, about 5 minutes.

Ladle the soup into bowls and top with the crisp chorizo. Garnish with fresh parsley.