Roast Chestnut, Parsnip And Apple Soup
Posted: January 9, 2009 at 8:46 pm
Serves 4
Ingredients
- 50g butter
- 2 medium parsnips, peeled and grated
- 2 celery stalks, chopped
- 1 tsp curry powder
- Small bunch sage
- 1 apple, peeled, cored and chopped
- 250g roasted chestnuts, shelled, skinned and roughly chopped
- 800ml – 1 litre hot vegetable stock
- 100ml single cream
- Olive oil
- Sea salt and freshly ground black pepper
Method: How to make roast chestnut, parsnip and apple soup
1. Melt the butter in a wide pan and add the parsnips. Allow to cook out briefly before adding the celery followed by the apples.
2. Add the curry powder and tear in a couple of sage leaves.
3. Season with salt and pepper and allow to soften before adding the chestnuts.
4. Pour in the stock and cream. Cover and allow to simmer for 4–5 minutes.
5. Remove the pan from the heat and pour in the cream.
6. Use a hand-held stick blender or a regular blender to liquidise the soup to a smooth and creamy purée (you may need to do this in batches if using a jug blender).
7. Taste and adjust the seasoning if necessary.
8. If you prefer the soup thinner, loosen the consistency with a splash of hot water.
9. Pour into warm bowls. Finely slice 3-4 sage leaves and sprinkle over the soup to garnish. Drizzle over a little olive oil and serve.
The Discussion
see what everyone is saying
The taste of raw sage in the garnish is nasty