Leek, Parsnip and Chestnut Soup
30minutes cooking time
- 2 tbsp rapeseed oil
- 25g butter
- 2 large leeks, sliced and washed including most of the green part
- 1 stick celery
- 1 white onion
- 2 springs fresh thyme, leaves only, plus a few for garnish
- 3 cloves garlic, peeled and chopped
- 3 parsnips, peeled, cored and chopped finely
- 75g cooked chestnuts, plus a few extra for garnish
- 1.5 litres chicken or vegetable stock
- Salt and pepper
- Add the oil and the butter to a large pan and turn the heat to medium. Add in the leeks, celery and onion along with the thyme leaves and the peeled garlic. Season with salt and pepper and place a lid on and allow the vegetables to sweat for 10 minutes, stirring a few times in between.
- Now add the chopped parsnips and the chestnuts along with the stock, bring to the boil and simmer until the parsnips are tender. Make sure the vegetable are completely covered with stock, if not; add a little more as it depends on the size of your pan.
- After about 20 minutes all the vegetables should be nice and tender.
- Turn off the heat and blend either in a liquidiser or with a handheld blender. Never over fill your liquidiser so do this in batches and I would recommend leaving the soup to cool slightly before doing this.
- Blend until completely smooth before returning to the pan and reheating. You can add a little more stock if you feel the mix is too thick
However, rather than just using leeks as a background flavour, I really want to bring them to life, and pair them with ingredients they really love.
Sophie Wright, one of the youngest stars of British cuisine creates a range of classic British dishes with a modern twist. The chef, author of âHome at 7, Dinner at 8' has used her creative flair to develop six new contemporary recipes, which include weekday wonders and satisfying suppers.
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