creamy chestnut soup with honey-roasted parsnips

ByEditorial Staff January 8, 2024January 9, 2024

ingredients you need

Roasted chestnuts
1 sweet onion
2 cloves of garlic
1 leek
1 stalk of celery
12 0z of parsnips-you can also use mushrooms
honey
olive oil
butter
creme fraiche sour cream or cream
Fresh thyme
pinch of nutmeg
salt and paper
sherry (optional)
chicken or vegetable broth

instructions

Step: 1 Heat the oven to 400º F (about 200º C). Peel off and cut the parsnips, sling them in a bowl with pure olive oil and honey, and sprinkle some salt and pepper. lest rest on a baking sheet and roast in the oven for 25 minutes or until fork-tender.

Step: 2 In a medium-large saucepan, 1 tbs of olive oil and 1 tbsp of butter (I used a 4.5 lt cast iron French oven) add the onions, leek, celery, and garlic, massage with salt, pepper, and fresh thyme, and cook for a few minutes, until good smelly, and translucent.

Step: 3 Add the chopped chestnuts and mix for a few minutes until racially mixed with the onions and leeks, add the roasted parsnips and a swash of the sherry, or stock. graze the bottom of the pan to add the broth. Cook gently in low heat for 15-20 minutes.

Step: 4 Blend the soup in a blender (in batches if necessary), and continue until smooth. Transfer back to the saucepan to add the nutmeg and creme fraiche, and adjust the seasoning if necessary, ready to serve.