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Roast parsnip and chestnut soup
prep time: 15 mins
cooking time: 30 mins
serves: 4-6
season: Winter
ingredients
3 parsnips, peeled, in chunks
4 garlic cloves
6 tbsp extra virgin olive oil
500g whole chestnuts
2 peeled onions
1 sliced leek
2 pints chicken/vegetable stock
pinch sea salt
pinch black pepper
125ml thick cream
1. Toss parsnips and garlic in a tablespoon of olive oil in a baking dish, and roast at 180ºC/Gas Mark 4 for 25-30 minutes, until parsnips are tender.
2. Slit the chestnuts with a sharp knife, and bring to the boil in a pot of cold water, simmer at low heat for 17-20minutes. Cool in the liquid, then peel off the outer shell and inner membrane from each of the chestnuts.
3. Fry the onions and leek in olive oil for about 3-4 minutes until softened. Squeeze the garlic out of their skins, and add to the pan with the roast parsnips and shelled chestnuts. Add stock and simmer for 10 minutes, then puree in a food processor or blend until smooth.
4. Return to the rinsed saucepan, heat, season to taste and stir through the cream. Serve with pan-fried chestnuts, parsnip crisps and fried parsley; drain these when golden on a paper towel.
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