Parsnip & Roast Chestnut Soup
Preheat the oven to 200°C
- 2 Onions, chopped
- 1 tablespoon Cooking Oil
- 2 lbs Parsnips
- 2-3 pints Vegetable Stock
- ½ lb Chestnuts
- Salt & freshly ground Black Pepper
- Grated Root Ginger
- Swirl of Cream to garnish
Place the Chestnuts on a baking tray and roast in the oven for 10-15 minutes.Chop up very finely.Cook onions in a large pan with a little oil.Dice the Parsnips and add to the pan, coat well in the oil.Add the seasoning and grated Root ginger
Put the lid on the pan, reduce heat and cover for 15-20 minutes, stirring occasionally.Add the Stock and leave to simmer for a further 30 minutes, cool a little and blend in a food processor.When blended add half of the roasted chestnuts to the soup and stir.Serve the soup hot with a little swirl of cream and a sprinkling of Roasted Chestnuts
That soup seems lovely, but I don’t have an oven, I’ll have to get one. Must ask Ramanaji what parsnips and chestnuts are called in Hindi…
Oh that does sound nice. Do you know I have no idea what chestnuts taste like? Hubby was very sick many years ago after eating some (nothing to do with the accompanying drink 😉 ) and I am not allowed them in the house. lol
Wow that sounds awesome. Not sure where I’d buy chestnuts down here though! I’m sure you can buy them but they’re not readily available.
I know you tried and you were close, but “CHESTNUTS ROASTING ON A BAKING TRAY” is just not something they would write a Christmas song about. Would you happen to have an open fire near your place that you could use?
I think it’s back to the drawing board on this one. SORRY!
Never did eat chestnuts, but I was a wizz at conkers.
I do love parsnips so maybe this recipe will be in my future if I can fine no one to play with. 🙂
Chestnuts is something I’ve never cooked before and, particularly since I’m soup oriented at the moment, I’m going to give these a go…if I can get my hands on chestnuts that is! x
Gaelikaa – No better man!
Rhyleysgranny – leave hubby a portion without chestnuts, and then continue to the end of the recipe for yourself!
Baino – Enjoy the hunt for the chestnuts.
Nancy – I have an open fire right in my living room! It is all cleaned out and ready to light a fire and roast chestnuts and toast crumpets! What day will you be here?
WWW – Count me out for conkers as I was never any good.
Helen – I am sure you would get them at a Christmas fair or farmer’s market at this time of year.
Mmm! My comment from yesterday wasn’t published…. 🙁
Don’t forget that conkers are horse chestnuts as opposed to sweet chestnuts.
Apparently the Vikings used them (horse chestnuts in their baths. The modern version is Badedas…after which things were supposed to happen. Never did for me there must have been some ingredient missing.
The other day I bought some chestnuts from the local Turkish supermarket. Not a few were mouldy so I guess we’re coming to the end of the season.
Magpie, the only comment from you yesterday was on “Come fly with me”! I checked the Sin bin and you were not there.
I tried ‘Badedas’ years ago, long before there was anyone to test it on! 🙄 Mouldy chestnuts…. I have given up Brazil nuts because every batch I bought was musty. I wonder if the worldwide rainfall has anything to do with it?
Now that looks and sounds yummy!
Alice, you can add simple to that description.
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