Roast Chestnut, Parsnip And Apple Soup

Roast Chestnut, Parsnip And Apple Soup : 

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.