Parsnip & chestnut soup with mustard butter

Name: Parsnip & chestnut soup with mustard butter
Yield: Serves 4–6
Ingredients: 1.5kg parsnips, peeled and thinly sliced; 200 g cooked peeled chestnuts; 50 g butter; 100 ml double cream; salt and pepper; 1 tbsp honey; 1 litre chicken stock; 1 tbsp wholegrain mustard; 100 g butter; juice of ½ lemon

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

Sweet parsnips make a really satisfying soup. They need to be slowly sweated with butter to become fluffy and caramelized, so don’t rush that part of the process. We like to use chicken stock to underpin the flavour of the soup, but if you want to keep it vegetarian, use vegetable stock instead.

Ingredients

1.5kg parsnips, peeled and thinly sliced
50 g butter
200

Soup
Gluten-free

Method

Place the parsnips and butter in a large saucepan, cover and cook over a very low heat for 30 minutes, stirring often, until soft and golden.

Add the chestnuts and honey and increase the heat until the chestnuts caramelize a little. Cover with the stock and simmer for a further 20 minutes, until the chestnuts are really soft and will squidge against the side of the pan when pressed with