Creamy Chestnut and Parsnip Soup
Serves: 4
Ingredients
- 5 medium-sized parsnips
- 1 tbsp + 1 tsp rapeseed oil
- 2 black peppercorns, crushed
- 25 chestnuts
- 1 small onion, peeled & finely diced
- 2 cloves garlic, peeled
- 1 small apple, peeled & finely diced
- 750ml chicken or veg stock
- 100ml whole milk
- 50ml pouring cream
Method
- Preheat oven to 220C/Gas 7. Peel parsnips. Cut into rounds, tumble into a roasting dish, top with 1 tbsp rapeseed oil and the crushed peppercorns. Roast in the oven for 30 mins until tender but not browned. Score chestnuts with a little cross. Place in a baking dish and roast in the oven for 20 mins. Shell the roasted chestnuts, cover with a cloth to keep warm and moist, and set aside.
- Heat 1 tsp rapeseed oil in a pan then sauté the onion, garlic and apple until tender but not browned. Pour over the stock then add the parsnips and their juices, and the shelled chestnuts. Simmer for 10 mins.
- Mix milk and cream together. Take pan off the heat and blend it with a hand blender, slowly adding in the milk/cream until the mixture is a purée. For a really silky-smooth texture, pass the soup through a fine-mesh sieve.
