Parsnip And Chestnut Soup
This delightful recipe combines the earthy sweetness of parsnips with the rich creaminess of chestnuts, all brought together in a velvety smooth soup. With the addition of perfectly seared scallops on top, each bite offers a harmonious blend of flavors and textures that will surely delight your taste buds. This elegant dish is perfect for a special occasion or a cozy evening at home.
— Constant Cookbook
Ingredients
- 100g/3½oz unsalted butter
- 600g/1lb 5oz parsnips
- 1 small leek
- 150ml/5fl oz white wine
- 200g/7oz cooked chestnuts
- 1.5 litre/2 pints vegetable stock
- and freshly ground saltblack pepper
- 8 scallops
Instructions
- Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft.
- Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste.
- Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until itâs nice and smooth. (If youâre using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside.
- Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes.
- Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
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