This creamy Parsnip and Chestnut Soup is an easy and nutritious dish perfect for a quick meal. With simple ingredients like parsnips and chestnuts, it’s flexible for your pantry. Topped with seared scallops, it adds a delicious twist that makes this soup a delightful choice for chilly evenings.
Ingredients Needed
- 100g (3½oz) unsalted butter
- 600g (1lb 5oz) parsnips, chopped
- 1 small leek, trimmed and chopped
- 150ml (5fl oz) white wine
- 200g (7oz) cooked chestnuts (sold vacuum-packed)
- 1.5 liter (2 pints) vegetable stock (preferably homemade)
- Salt and freshly ground black pepper
- 8 scallops
How To Make Parsnip And Chestnut Soup
- Melt Butter: Melt half of the butter in a large heavy-based saucepan over gentle heat. Do not allow it to color.
- Cook Vegetables: Add the chopped parsnips and leek; fry gently for about 4-5 minutes until the parsnips are soft.
- Add Wine and Chestnuts: Pour in the white wine and add the chestnuts (reserve a few for garnish); fry gently for a further 7-8 minutes. Season with salt and pepper to taste.
- Add Stock: Pour in the vegetable stock, bring to a boil, and then simmer for 5-6 minutes. Remove from heat.
- Blend Soup: Blend the soup until smooth using an immersion blender or a food processor. If using a food processor, allow the soup to cool a little before blending. Pass the soup through a fine sieve and set aside.
- Cook Scallops: Heat a large frying pan and add the remaining butter. Once melted, add the scallops and cook for 1-2 minutes on each side.
- Serve: Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top.
Recipe Tips
- Adjust Thickness: If the soup is too thick, add more vegetable stock a little at a time until you reach your desired consistency.
- Blend Smoothly: Ensure the soup is well-blended for a creamy texture. If using a food processor, let the soup cool slightly to avoid splattering.
- Sear Scallops Perfectly: Make sure the pan is hot before adding the scallops for a nice golden crust. Don’t overcrowd the pan; cook in batches if necessary.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Parsnip and Chestnut Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container. The soup can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium-low heat. Stir occasionally until the soup is heated through, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 bowl (about 2 cups)
- Calories: 307
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 21mg
- Sodium: 741mg
- Potassium: 908mg
- Total Carbohydrate: 39g
- Dietary Fiber: 9g
- Sugars: 7g
- Protein: 6g
Try More Easy Soups:
- Courgette Soup Recipe UK
- Celeriac Soup Recipe UK
- Spicy Lentil Soup Recipe UK
- Leek And Potato Soup Recipe UK
Parsnip And Chestnut Soup
Description
This creamy Parsnip and Chestnut Soup is an easy and nutritious dish perfect for a quick meal. With simple ingredients like parsnips and chestnuts, it’s flexible for your pantry. Topped with seared scallops, it adds a delicious twist that makes this soup a delightful choice for chilly evenings.
Ingredients
Instructions
- Melt Butter: Melt half of the butter in a large heavy-based saucepan over gentle heat. Do not allow it to color.
- Cook Vegetables: Add the chopped parsnips and leek; fry gently for about 4-5 minutes until the parsnips are soft.
- Add Wine and Chestnuts: Pour in the white wine and add the chestnuts (reserve a few for garnish); fry gently for a further 7-8 minutes. Season with salt and pepper to taste.
- Add Stock: Pour in the vegetable stock, bring to a boil, and then simmer for 5-6 minutes. Remove from heat.
- Blend Soup: Blend the soup until smooth using an immersion blender or a food processor. If using a food processor, allow the soup to cool a little before blending. Pass the soup through a fine sieve and set aside.
- Cook Scallops: Heat a large frying pan and add the remaining butter. Once melted, add the scallops and cook for 1-2 minutes on each side.
- Serve: Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top.
Notes
- Adjust Thickness: If the soup is too thick, add more vegetable stock a little at a time until you reach your desired consistency.
- Blend Smoothly: Ensure the soup is well-blended for a creamy texture. If using a food processor, let the soup cool slightly to avoid splattering.
- Sear Scallops Perfectly: Make sure the pan is hot before adding the scallops for a nice golden crust. Don’t overcrowd the pan; cook in batches if necessary.
Parsnip And Chestnut Soup