Place a saucepan on a medium-low heat, add the butter and when melted, add the potatoes, parsnips and onions.
Season with salt and pepper and stir to coat the vegetables in butter
Cover with a butter wrapper (if you have one, otherwise use a disc of parchment paper), turn the heat down to low, put on the lid and continue to sweat, stirring occasionally, for 10 minutes.
Next add the stock, increase the heat to medium, bring to a simmer and continue cooking until the vegetables are all soft.
Then liquidise the soup either in batches in a blender or with a hand-held blender, add the milk and taste for seasoning.
While the vegetables are cooking, fry the chorizo in a tiny bit of olive oil in a pan.
Take off the heat when it’s nice and crisp, reserving the oil
Put a ladleful of the hot soup into a warmed bowl and top with about 6 or 7 slices of cooked chorizo.
Finish by drizzling a little of the oil from the pan over the top and scattering over some chopped parsley.
Serve with a couple of Nairn’s Sweet Red Pepper Oatcakes to add some spice to dip into the soup.
225g potatoes, peeled and chopped
225g parsnips, peeled and chopped
175g onions, chopped
Salt and pepper
850ml chicken or vegetable stock
150ml milk, or ½ milk and ½ cream
225g chorizo sliced into rounds about ¼ cm thick
2 tbsp parsley, chopped