Ok, we know that pumpkins
are still in season, but it made a great title! With
winter fast approaching and the temperatures dropping, we
thought w'd share with you on of our favrouite recopies… our
winer warming parsnip and chestnut soup!
What you need;
100g unsalted butter
600g of
roasted parsnips, chopping into small pieces
1 small leek, make sure you
trim and chop it
150ml white wine
200g cooked chestnuts
1.5liters vegetable stock
You should add the salt and
pepper to your own taste preference.
What to do;
Start by melting half of
the b utter into a large saucepan over a gentle heat, make sure the butter does
not colour on the heat. Add the parsnips and leek into the pan and gently fry
them for about 4 minutes or until the parsnips are soft.
Then add the wine and
chestnuts and again gently fry them for a further 7 or 8 minutes. Season the
mixture with salt and pepper to your taste.
You should then add the
stock to the saucepan and bring to a gentle boil and then leave it to simmer
for 6-8minutes. Take the pan of the heat and blend with an immersion blender or
a food processor until the soup is smooth. Once smooth you should then pass the
soup through a fine sieve.
All that’s left to do is
the washing up…
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