Cream of root vegetables and vegetables with chorizo

For the cream

1. Clean and peel the root vegetables and vegetables. Cut them into similarly sized pieces, not too large, so they cook quickly.
2. In a pot, heat a drizzle of oil and sauté the crushed garlic.
3. Add all the cut root vegetables and vegetables and sauté over low heat, stirring frequently so they absorb flavor and color without burning.
4. Add the broth, season with salt and pepper, and let simmer over medium heat for about 20 minutes, until everything is very tender.
5. Place 500 ml of the root vegetable and vegetable broth in the blender along with the cream cheese, which will give smoothness to the recipe.
6. Blend until you obtain a thick cream. If you want it smoother, pass it through a strainer; if you prefer it lighter, add broth until you reach the consistency you like.

To accompany

7. Cut the chorizo and half an onion into very thin slices.
8. Place them in a frying pan over low heat until the chorizo releases all its fat and becomes crispy. The onion adds an ideal sweetness to balance the dish.
9. Serve the cream with the chorizo and onion on top.
10. If you don't like chorizo, serve the cream with grated cheese, a touch of pepper, and a drizzle of olive oil.