Mary Berry Parsnip and Chestnut Soup

This delicious Parsnip and Chestnut Soup is a creamy and nutritious meal that’s quick and easy to make. Using simple ingredients like parsnips and chestnuts, you can whip up this warm, comforting dish in no time. Top it off with crispy caramelised chestnuts for an added touch of flavor!

This Parsnip and Chestnut Soup Recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed:

Soup Base:

• 2 tbsp olive or sunflower oil
• 2 medium leeks, trimmed and thinly sliced
• 2 celery sticks, trimmed and sliced
• 500g (1lb 2oz) parsnips, peeled and cut into 2cm (¾in) cubes
• 250g (9oz) frozen chestnuts, thawed and halved
• 1.2 litres (2 pints) hot chicken or vegetable stock
• 3 tbsp full-fat crème fraîche

Garnish:

• A knob of butter
• 115g (4oz) frozen chestnuts, thawed and thinly sliced
• 1 tsp runny honey

How To Cook Parsnip and Chestnut Soup:

1. Heat the Oil: Heat the oil in a large saucepan over medium-high heat.
2. Cook Leeks and Celery: Add the leeks and celery, frying for a few minutes until they start to soften.
3. Add Parsnips and Chestnuts: Stir in the parsnips and chestnuts; cook for about 5 minutes, stirring occasionally.
4. Pour in Stock: Pour in the hot stock, season with salt and freshly ground black pepper, cover, and bring to a boil.
5. Simmer: Lower the heat and simmer for about 20 minutes, until the parsnips are tender.
6. Blend the Soup: Remove from heat and blend with a hand blender or food processor until smooth.
7. Add Crème Fraîche: Stir in the crème fraîche and blend again. Check seasoning and adjust if necessary.
8. Prepare the Garnish: In a small frying pan, melt the butter over high heat. Once foaming, add the sliced chestnuts and honey, stirring to coat evenly.
9. Caramelise Chestnuts: Fry for a few minutes until the chestnuts are golden and caramelised.
10. Serve: Ladle the soup into warm bowls and sprinkle the caramelised chestnuts on top.

Recipe Tips

• Choose Fresh Ingredients: Use fresh parsnips and chestnuts for better flavor. They should feel firm and have no blemishes.
• Cut Pieces Evenly: Cut parsnips into equal 2cm cubes. This helps them cook the same way and blend well.
• Season to Taste: Before serving, taste the soup and add more salt or pepper if needed. Different stocks can taste different, so season to your preference.
• Blend Until Smooth: Blend the soup until it is completely smooth for the best texture. If using a food processor, blend in smaller batches if needed.
• Garnish Well: Add fresh herbs like parsley or thyme with the caramelised chestnuts for extra flavor and a nice look when serving.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Parsnip and Chestnut Soup cool until it reaches room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: After cooling, pour the soup into freezer-safe containers. It can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating on the stove or in the microwave.
• Reheating: To reheat leftover Parsnip and Chestnut Soup, heat the soup in a saucepan over medium heat, stirring occasionally until hot, about 5-10 minutes. Alternatively, place it in a microwave-safe bowl, cover loosely, and heat on medium for 2-3 minutes, stirring halfway for even heating.

Nutrition Facts

Serving Size: 1 bowl (about 2 cups)

• Calories: 307
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 21mg
• Sodium: 741mg
• Potassium: 908mg
• Total Carbohydrate: 39g
• Dietary Fiber: 9g
• Sugars: 7g
• Protein: 6g

Try More Mary Berry Recipe:

• Mary Berry Creamy Asparagus Soup
• Mary Berry Chestnut Mushroom Soup
• Mary Berry Tomato and Basil Soup
• Mary Berry Gazpacho
• Mary Berry Chicken Noodle Soup