Roast chestnut, parsnip, and apple soup
- 1½ tablespoons butter
- 2 medium parsnips, chopped
- 2 celery ribs, chopped
- 2 apples, peeled, cored, and chopped
- 8 ounces roasted chestnuts, shelled, peeled, and roughly chopped
- 2½ cups hot chicken or vegetable stock
- 2–4 tablespoons light cream for serving
Instructions:
The subtle, nutty flavor of chestnuts is paired with sweet apples and parsnips in this creamy soup.
- Melt the butter in a wide pot and add the parsnips, celery, and a little seasoning. Stir over high heat until the vegetables are lightly golden, 4–6 minutes. Tip in the apples and cook, stirring occasionally, until the apples are soft, 4–5 minutes longer.
- Add the chestnuts, pour in the stock to cover, and bring to a simmer. Cook for 5–10 minutes. Remove the pot from the heat and use an immersion blender (or a regular blender) to blitz the soup to a smooth and creamy purée.
- Return the soup to the pot, if necessary, and taste and adjust the seasoning. If you prefer the soup thinner, loosen the consistency with a splash of boiling water. Reheat gently just before serving. Serve in warm bowls garnished with swirls of cream.