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Parsnip Soup With Frothy Chestnuts

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“This makes a really special soup for a christmas meal. If you want to make it look extra special shave a few strips off the parsnips and fry them to make designer crisps. The soup can be frozen for upto a month at the end of step 1”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • for the soup
  • 1 lb parsnip, peeled and quartered
  • 1 onion, chopped
  • 500 ml milk
  • 500 ml vegetable stock
  • for the chestnut cream
  • 6 tablespoons unsweetened chestnut puree
  • 100 ml milk
  • 100 ml single cream
  • 12 teaspoon grated nutmeg

Directions

  1. Put the parsnips and onion in a pan with the milk and stock simmer for 25 minutes and blend until completely smooth.
  2. Season if desired.
  3. To make the cream, warm the puree, milk and cream together and season with salt, pepper and the nutmeg to taste.
  4. To get a frothy finish whizz in a processor.

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