Serves 4
Cooking time: 50 minutes
Ingredients:
- 50 g (2 oz) butter
- 3 parsnips, diced
- 1 medium potato, diced
- 1 small onion, finely chopped
- 1.2 litres (2 pints) vegetable stock
- 1 medium Braeburn apple, diced
- 1 teaspoon fresh rosemary, finely chopped
- 3 tablespoons single cream
- Salt and freshly ground black pepper
- 75 g (3 oz) whole chestnuts, roasted, peeled and finely sliced
Method:
- Melt half the butter in a pan, add the parsnips, potato and onion, then cover and cook gently for 10 minutes, or until beginning to soften.
- Add the stock, apple and rosemary, cover then simmer for a further 20 minutes until the vegetables are tender.
- Blend until smooth.
- Return to the pan, add the cream, season to taste, and then reheat gently for 5 minutes.
- Meanwhile melt the remaining butter in a pan, add the roasted chestnuts, season and fry for 3-4 minutes until they are lightly coloured, ensuring the butter does not burn.
- Spoon the chestnuts into the centre of the serving bowl, ladle the soup over and serve.
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