Chestnuts, where have you been my whole life? Totally immense in the deliciousness stakes, I can’t believe this is the first time I have eaten or cooked with them! As chestnuts are featured in recipes all over the place at the moment I thought I’d hop on the chestnut bandwagon and have a go myself. I already had some chestnut soup recipes saved exactly for this purpose from some time ago (I have a scrap book with recipes torn out from magazines etc – yes I’m that much of a recipe looser) and now was my time to try it. I had 2 recipes on hand – chestnut and carrot, and chestnut and mushroom. However since I had some parsnips in my fridge left over from last weeks stew I chucked them in instead. This was so simple to do, creamy, filling and seasonal enough to get me right into the Christmas spirit. Now if only I had an open fire to roast them on….
(Serves 2 as a main meal, or more for a starter or snack)
- olive oil
- onion, finely diced
- 4 parsnips
- 200g of cooked and peeled chestnuts (see below for more info)
- 1 tablespoon dried herbs. Preferably sage if you have it
- 1 litre of vegetable stock
- Heat olive oil in large saucepan and saute onion for a few minutes, then add the parsnips, chestnuts and herbs.
- Add the stock, bring to the boil, then simmer partly covered for 25 minutes.
- Blend, then return to the saucepan adding more water (if the soup is too thick), warm through and serve.
- Top with cracked black pepper, and additional herbs if liked.
Notes: The chestnuts I used are by Merchant Gourmet and come vacuum packed. I found these in my large branch of Sainsbury’s (in the aisle with canned beans, lentils etc) and they are not expensive.