Roast parsnip and chestnut soup
- 3 cups parsnips
- 4 cloves garlic
- 2 tbsp extra virgin olive oil, plus a little extra
- 500g whole chestnuts
- 2 onions, diced
- 1 leek, halved and sliced
- 5 cups vegetable or chicken stock
- ½ cup double cream (optional)
- 3 tbsp parsley
- sea salt
- black pepper, ground
This dish may require help from the whole family, for the soup is easy but peeling the chestnuts requires time and patience. Pour yourself a cup of tea.
Method
Cut the parsnips into large chunks and place on a baking dish together with the garlic cloves and half the olive oil. Roast at 180C for 25 to 30 minutes or until soft.
With a paring knife, make a crisscross on the belly of the chestnuts. Put them into a pot of cold water to cover. Bring to the boil, then simmer on a low flame for up to 20 minutes. Cool a little, then take out a few chestnuts at a time and peel off the outer and inner skins. Set aside.
In another pot, saute the onions and leeks in the remaining olive oil with a sprinkling of salt. Top with the roasted parsnip, shelled chestnuts and the squeezed-out garlic. Add stock and pepper and simmer for 10 minutes. Puree in a blender until smooth. Then add the cream, if you desire.
To serve
Heat and serve with a sprinkling of parsley and drops of olive oil. Mangia.
Serves 5
