Chestnuts are definitely my winter indulgence and fortunately for me these tasty little morsels are also a super healthy snack.
With the current arctic blast surging through Sydney’s veins, keeping warm is paramount and what better way of encouraging warmth than with a nourishing bowl of soup.
I padded up with scarf, hat, gloves and jacket and ventured outdoors to stoke up the coals and put the BBQ to its underused wintry use. With glass of red wine in hand, roasting chestnuts was just the excuse needed to magically transport me back to memories of bitterly cold and festive Christmas markets in Europe. No singing pot bellied street vendors in sight, just the blissful smell of roasting chestnuts.
My continuing infatuation with roasted chestnuts always ensures a delicious cook up of Chestnut Soup
however, this time I’ve injected a twist on the classic by combining roasted parsnip. The resulting sweet and nutty flavour from the roasted chestnuts combined with the earthiness of the parsnips is simply a combination made in heaven.
Nothing sells Chestnuts better than a nourishing bowl of Roasted Parsnip and Chestnut Soup - it's a delicious blend of sweet, earthy and nutty creaminess which will beat away winter chills.
: 15 minutes
: 30 minutes
: 4 Large servings
500gm Raw Chestnuts
1.5L Mushroom Stock
Salt and Pepper to taste
Dill to Garnish
When cooked, the shells will split open exposing the sweet chestnut.
Roast the parsnip until they're charred.
Garnish the Roasted Parsnip and Chestnut with some dill and warmed Extra Virgin Olive Oil and serve immediately.
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