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Creamy Chestnut And Parsnip Soup Recipe

Creamy Chestnut And Parsnip Soup Recipe.

Creamy Chestnut And Parsnip Soup anyone?


Just what you need to warm you up this Winter!!

Creamy Chestnut And Parsnip Soup Recipe

How To Make Creamy Chestnut And Parsnip Soup:

Serves 4


5 medium-sized organic parsnips

1 tbsp plus 1 tsp rapeseed oil

2 black peppercorns, crushed

25 chestnuts

1 small onion, peeled and finely diced

2 cloves of garlic, peeled

1 small apple, peeled and finely diced

750ml chicken or vegetable stock

100ml whole milk

50ml pouring cream

Creamy Chestnut And Parsnip Soup Method:

1.) Preheat the oven to 220°C, Gas mark 7.

2.) Peel the parsnips. 

3.) Cut into rounds – larger ones for the skinny end of the parsnip and thinner ones as you work your way to the top.

4.) Tumble them into a roasting dish and top with 1 tbsp rapeseed oil and the crushed peppercorns.

5.) Roast in the oven for 30 minutes until tender but not browned.

6.) Score the chestnuts with a little cross. 

7.) Place in a baking dish and roast in the oven for 20 minutes.

8.) Shell the roasted chestnuts, cover with a cloth to keep them warm and moist, and set aside.

9.) Heat 1 tsp rapeseed oil in a pan then sauté the onion, garlic and apple until tender but not browned.

 10.) Pour over the stock then add the parsnips and their juices, and the shelled chestnuts. 

11.) Simmer for 10 minutes.

12.) Mix the milk and cream together.

13.) Take the pan off the heat and blend it with a hand blender, slowly adding in the milk/cream until the mixture is a pureé. 

14.) For a really silky-smooth texture, pass the soup through a fine-mesh sieve.

Creamy Chestnut And Parsnip Soup Recipe

Creamy Chestnut And Parsnip Soup Recipe.

Recipe and photo credit by- Why I Love Organic

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Creamy Chestnut And Parsnip Soup

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2 comments so far.

2 responses to “Creamy Chestnut And Parsnip Soup Recipe”

  1. jillconyers says:

    I've never even tried a parsnip. Maybe it's time to change that 🙂

  2. Hi Jill, thanks for the comment 🙂

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