Mary Berry Parsnip and Chestnut Soup

I’ll be honest—this soup had me a bit nervous the first time I made it. Chestnuts? In soup? I had visions of it turning out oddly sweet or (worse) bland and beige. But I’d just come back from a winter market with a bag of frozen chestnuts and a fridge full of parsnips, so I gave it a go.

The first batch? Way too thick. Like wallpaper paste. I’d skimped on stock and didn’t blend it long enough—classic mistake. But once I got the ratios right and caramelised the garnish properly, it was honestly lush. Silky, nutty, just sweet enough—and totally satisfying without feeling heavy.

Let me show you what made the difference.

What Makes This Recipe Special

This one works so well because the flavours actually balance: parsnips give natural sweetness and body, while chestnuts add that subtle earthiness you only get this time of year. Most recipes rush the caramelised garnish, but it’s everything. That golden, sticky finish on top adds a layer of depth you’ll miss if you skip it.

I also tried both chicken and veg stock—surprisingly, the veggie one gave it more clarity. And full-fat crème fraîche? Non-negotiable. Don’t go low-fat here; you’ll lose that creamy finish that makes the soup feel comforting rather than just nutritious.

INGREDIENTS + WHY THEY MATTER

• Parsnips (500g) – Sweet, starchy, and the base of that velvety texture. I once tried using old ones—they tasted woody and weird. Use firm, fresh ones.
• Frozen Chestnuts (250g for soup + 115g for garnish) – Pre-cooked saves time. I’ve used vacuum-packed ones too—they worked fine, but slice them thinner for the garnish.
• Leeks & Celery – Together they give the soup a savoury base that balances the sweet veg. Leeks especially add that buttery edge when softened properly.
• Hot Stock (1.2L) – Veg or chicken both work. Just taste and season—it changes a lot depending on brand.
• Crème Fraîche (3 tbsp) – Adds tang and silkiness. Sour cream split when I tried it—stick with crème fraîche.
• Butter + Honey – For that golden, sticky chestnut topping. I once forgot the honey—it was fine, but nowhere near as special.

Making It Yours (Without Ruining It)

• Dairy-free? I tested this with oat crème fraîche—it worked a treat. Just pick one without added sugar.
• No crème fraîche? Greek yogurt split for me, but coconut cream (the thick top layer from a tin) was smooth and tasty.
• Chestnut swap: You can sub in roasted hazelnuts for the garnish if you’re out of chestnuts—just toast them well and skip the honey.
• Spice it up? A pinch of nutmeg or white pepper adds a bit of warmth without changing the profile too much.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup was too thick	Not enough stock / blended too long	Add a splash more stock before serving
Garnish too soft	Chestnuts overcrowded in pan	Use a wider pan and fry in batches if needed
Soup tasted flat	Stock wasn’t seasoned enough	Always taste at the end and adjust salt
Crème fraîche curdled	Added while soup was too hot	Let soup cool slightly before blending it in

HOW TO MAKE MARY BERRY’S PARSNIP AND CHESTNUT SOUP

1. Prep your veg – Peel and cube your parsnips (2cm chunks), slice the leeks and celery.
2. Heat oil in a large pan – Medium-high heat. Add leeks and celery, soften for about 4 minutes till glossy.
3. Add parsnips + chestnuts – Stir them in and let them cook down for 5 minutes. They’ll start catching just slightly.
4. Add hot stock – Pour in 1.2L veg or chicken stock. Season lightly, bring to a boil, then cover and simmer for 20 mins until parsnips are soft.
5. Blend – Off the heat, blend smooth using a stick blender. (Careful—it splashes if you rush.)
6. Add crème fraîche – Stir in 3 tbsp crème fraîche. Blend again briefly if needed. Taste and season.
7. Make the garnish – In a hot pan, melt a knob of butter, toss in the sliced chestnuts and honey. Stir until golden and slightly sticky.
8. Serve – Ladle soup into warm bowls and scatter the caramelised chestnuts on top.

TIPS FROM MY KITCHEN

• I slice the chestnuts thinly with a serrated knife—it grips better than a chef’s knife.
• If your stick blender leaves bits, strain through a mesh sieve for a velvet finish.
• I always warm my bowls slightly—hot soup cools fast in cold crockery.
• Don’t skip the honey—it turns the chestnut topping into gold.

STORAGE + SERVING

• Fridge: Lasts 3 days, tightly sealed.
• Freezer: Freeze flat in bags or in portions—keeps 3 months. Thaw overnight in fridge.
• Reheat: Gently on the hob, stirring often. If too thick, add a splash of water or stock.
• Serve with: Crusty sourdough or walnut bread. Even better with a swirl of cream or extra crème fraîche on top.

FAQs – Real Query Answers

Q: Can I make this ahead of time?
A: Absolutely. It actually tastes better the next day once the flavours settle. Just hold off on the garnish until serving.

Q: Can I use vacuum-packed chestnuts instead of frozen?
A: Yes! Just make sure they’re plain, not sweetened. I slice them thinner for the garnish.

Q: How do I make it vegan?
A: Use veg stock and swap crème fraîche for a thick oat or coconut cream. Butter can be replaced with olive oil for the topping.

Q: What if I don’t have a stick blender?
A: A jug blender works—just cool the soup slightly and blend in batches. Never fill it to the top or it’ll explode (I learned the hard way).

Q: Is it sweet?
A: Sweet-ish, yes—but not overly. The chestnuts and parsnips naturally bring it, but the leeks and celery help balance it.

Try More Recipes:

• Mary Berry 10 Minute Tomato Soup​
• Mary Berry Smoked Haddock Soup
• Mary Berry Pea and Mint Soup Recipe
• Mary Berry Goulash Soup Recipe