Chestnut and Parsnip Soup

Chestnuts, where have you been my whole life?  Totally immense in the deliciousness stakes, I can’t believe this is the first time I have eaten or cooked with them!  As chestnuts are featured in recipes all over the place at the moment I thought I’d hop on the chestnut bandwagon and have a go myself.  I already had some chestnut soup recipes saved exactly for this purpose from some time ago (I have a scrap book with recipes torn out from magazines etc – yes I’m that much of a recipe looser) and now was my time to try it.  I had 2 recipes on hand – chestnut and carrot, and chestnut and mushroom.  However since I had some parsnips in my fridge left over from last weeks stew I chucked them in instead.  This was so simple to do, creamy, filling and seasonal enough to get me right into the Christmas spirit.  Now if only I had an open fire to roast them on….

Ingredients

(Serves 2 as a main meal, or more for a starter or snack)

  • olive oil
  • onion, finely diced
  • 4 parsnips
  • 200g of cooked and peeled chestnuts (see below for more info)
  • 1 tablespoon dried herbs.  Preferably sage if you have it
  • 1 litre of vegetable stock

Method

  • Heat olive oil in large saucepan and saute onion for a few minutes, then add the parsnips, chestnuts and herbs.
  • Add the stock, bring to the boil, then simmer partly covered for 25 minutes.
  • Blend, then return to the saucepan adding more water (if the soup is too thick), warm through and serve.
  • Top with cracked black pepper, and additional herbs if liked.

Notes:  The chestnuts I used are by Merchant Gourmet  and come vacuum packed.  I found these in my large branch of Sainsbury’s (in the aisle with canned beans, lentils etc) and they are not expensive.

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