Parsnip soup with chestnut and pesto recipe

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 363 calories / serving
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Heat the butter and the olive oil in a large pan, then add the parsnips and some seasoning. Put the lid on and sweat the parsnips for 8-10 minutes over a medium heat, stirring occasionally. Pour in the stock and bring to the boil. Reduce the heat and simmer for 15-20 minutes.

Blend the cooked parsnips and stock in a food processor or liquidiser until smooth. You may need to do this in two batches. For a really smooth soup, pass it through a fine sieve using the back of a spoon or ladle.

Pour the soup into a clean pan, stir in the cream and season to taste. Return to the boil, then turn down the heat and simmer until it is a fairly thick consistency.

As the soup is simmering, toast the chestnuts in a pan with a little oil and seasoning until lightly golden. Drain on kitchen paper.

Serve the soup in warmed bowls, float a little pesto in the middle, then scatter over the toasted chestnuts.

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  • Ingredients

  • 25g butter
  • 1-2tbsp olive oil
  • 1kg (2lb) parsnips, peeled and cut into chunks
  • 1 litre (1¾ pints) chicken or vegetable stock
  • 100ml (3½fl oz) single cream
  • 75g (3oz) cooked and peeled chestnuts, chopped
  • 2tsp pesto, to serve
  • Energy 1520kj 363kcal 18%
  • Fat 21g 30%
  • Saturates 8g 40%
  • Sugars 17g 19%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 38.6g Protein 7.5g Fibre 16.3g


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