This site works better when JavaScript is turned on.

Recipe Planner

Recipes

Roast chestnut, parsnip and apple soup

Credit: Gordon Ramsay Roast chestnut, parsnip and apple soup

  • Star 0
  • Star 1
  • Star 2
  • Star 3
  • Star 4
Roast chestnut, parsnip and apple soup
Ingredients

View in a new window

  • 50g butter
  • 2 x parsnips, medium, peeled and grated
  • 2 x celery stick(s), chopped
  • 1tsp curry powder, mild or medium strength
  • sage, small bunch
  • 1 x apple(s), cored and chopped
  • 250g roasted chestnuts, shelled, skinned and roughly chopped
  • vegetable stock, 800ml-1 litre, hot
  • 100ml single cream
  • olive oil
  • sea salt
  • ground black pepper
Method

View in a new window

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. Cover and allow to simmer for 4-5 mins.

5. Remove the pan from the heat and pour in the cream.

6. Use a hand-held stick blender or a regular blender to liquidize 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.

  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • See All
  • Clear All

Rachel Allen: Home Cooking

If you think family food is bland and boring, and make for the nearest restaurant in search of a family treat, than you’re missing a trick. As Rachel will prove in this new series, staying in is the new going out.

Try Rachel's Gnocchi with walnuts and rocket recipe >

Recipe Builder created by Clock.