Chestnut & parsnip soup

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Ingredients

Serves 4

 

  • 1 onion, peeled and roughly chopped
  • 1 tablespoon rapeseed oil
  • 2 cloves of garlic, peeled and roughly chopped
  • 300g parsnips, peeled and chopped in to chunks
  • 1 stalk of celery, roughly chopped
  • 1/2 fennel, end removed, roughly chopped
  • 100g chestnuts
  • 1/2 teaspoon mixed spice
  • 3 pinches of Maldon sea salt
  • 300ml milk
  • 300ml water or turkey stock
  • 1 1/2 teaspoons vegetable bouillon (only needed if using water not turkey stock)
  • A good grind of black pepper
  • Sage leaves
  • 1 tablespoon butter, melted
  • Juice of 1/2 a lemon (added at the end)

 

You will need a medium-large saucepan, a small frying pan and a hand blender or juicer.

Timings

Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Chestnut & parsnip soup

This is a perfect antidote to all the eating over Christmas and an excellent way to use up leftovers. Beautifully creamy, well spiced, warm and comforting, it has the essence of deep winter but will leave you feeling light and well-nourished. Fennel, celery and sage leaves will aid digestion and the milk adds all the creaminess without needing cream.

Method

Place the rapeseed oil, celery and fennel into a medium to large saucepan and sautee over a low heat for 10 minutes, or until the vegetables are soft and translucent.

Add the garlic, mixed spice, parsnips and chestnuts and cook for a further 2 minutes.

Add the milk, water or stock, vegetable bouillon if using, salt and pepper.

Bring to a gentle simmer. Pop a lid on and cook over a low heat (just gently simmering) for 20 minutes or until the parsnip is soft.

Blitz with a hand blender. Taste for seasoning and add the juice of 1/2 a lemon if necessary.

For the sage butter leaves to garnish, heat the butter in a small frying pan until bubbling. Add the sage leaves and crisp for 2 minutes on either side. Sprinkle over the soup and serve hot.

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Turkey stock is a lovely addition but feel free to use water and vegetable bouillon if you fancy making it before your turkey is cooked.”

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