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Roasted Parsnip and Chestnut Soup

by Annalisa Brown (follow)
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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.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 4 Large servings

500gm Raw Chestnuts
500gm Parsnip
1.5L Mushroom Stock
Salt and Pepper to taste
Dill to Garnish

Pre-heat the BBQ or oven to 200°C.

Using a knife, mark each chestnut with an X on their flat side.

Trim the ends of the parsnip.

Place the chestnuts and parsnip on the BBQ and cook for approximately 10-15 minutes until the chestnuts split open and the parsnip start to char.

When cooked, the shells will split open exposing the sweet chestnut.

Remove the chestnuts and parsnip and cool.

Roast the parsnip until they're charred.

Peel the outer shell and skin off the chestnuts.

Place the peeled roasted chestnuts and parsnip into a large saucepan and add the mushroom stock.

Bring stock to a boil then reduce heat to low and simmer vegetables until tender.

Transfer the stock and vegetables into a food processor and purée until smooth.

Drizzle a small amount of warmed Extra Virgin Olive Oil over the soup and garnish with Dill. Serve soup immediately.

Garnish the Roasted Parsnip and Chestnut with some dill and warmed Extra Virgin Olive Oil and serve immediately.

#Gluten Free
#Dairy Free
#Low Fat
#Low Salt
#Sugar Free
#Make Ahead
I like this Recipe - 6
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