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Parsnip and Chestnut Soup

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A creamy, nutty winter soup made with parsnips and chestnuts, finished with a splash of white wine and served with Gruyère toast for a cozy and elegant meal.

Ingredients

40 g butter

1 leek, roughly chopped

500 g parsnips, peeled and chopped

200 g cooked, peeled chestnuts (reserve 1 for garnish)

100 ml white wine

1 litre vegetable stock

Salt and freshly ground black pepper, to taste

Grated Gruyère cheese, for toast

Bread slices, for serving

Instructions

  1. Melt butter in a large saucepan, add chopped leek and parsnips, and cook for 5 minutes, stirring frequently.
  2. Add all but one of the chestnuts and cook for another 5 minutes.
  3. Pour in the white wine, allow it to reduce by half.
  4. Add vegetable stock, season with salt and pepper, bring to a boil, then cover and simmer 10–12 minutes until parsnips are tender.
  5. Blend the soup until smooth using a hand blender. Add more stock or water if needed to adjust consistency.
  6. Serve hot with Gruyère on toast and grate the reserved chestnut over each bowl for garnish.

Notes

Reserve one chestnut to grate on top for garnish.

For a rustic version, skip blending and serve chunky.

Crispy onions or bacon (if not vegetarian) make excellent toppings.

Freezer-friendly for up to 3 months in airtight containers.

Nutrition

Find it online: https://justsosavory.com/parsnip-and-chestnut-soup/