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Parsnip & chestnut soup with mustard butter
- Serves
4–6
- Difficulty
Easy
By Tonia George
Published 2014
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
1.5 kg 50 g 200
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
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