Friday, 18 October 2013

Chestnut and Parsnip Soup.

In a large saucepan sweat down a chopped leek, peeled and chopped parsnips and finely chopped parsley stalks with seasoning until soft.
Add veg stock and cooked (either roasted or boiled and peeled) chestnuts and cokk through until all the veg is soft.
Blitz in a blender adjust seasoning if needed and reheat.
Serve with a scattering of chopped parsley leaves.

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