Current Location:

National

Localise Me


Leek, Parsnip and Chestnut Soup

leek_parsnip-400.jpg
.
Makes

6

Portions
.Suitable for freezing
. Preparation

15

minutes
.

30

minutes cooking time

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. After about 20 minutes all the vegetables should be nice and tender.
  4. 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. 
  5. 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 

Parsnips have a natural sweetness that work perfectly with the mellow flavour of leeks and chestnuts add a creaminess that nothing else will. This is the perfect winter soup that will keep you feeling warm and full all through the day.

Sophie Wright

Sophie Wright

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 ‘Home at 7, Dinner at 8’ has used her creative flair to develop six new contemporary recipes, which include weekday wonders and satisfying suppers.

 

Pizza Dough



This dough recipe is perfect for savoury and sweet pizzas!

Mexican Chicken and Mixed Pepper Fajitas



The Elmscot Group's cookbook -Children’s Mealtime Favourites

Warm Summer Salad



This is a great alternative to a traditional salad.

Rice and Raisin Pilaf



For a dinner party dish, you’ll be ‘hostess with the mostess’ with Cathryn’s delicious raisin and rice pilaf. This humble dish is a blend of both sweet and savoury flavours with a regal past, once served at banquets for Alexander the Great.

Become a member today!

Become a member today!

Becoming a member of Raring2go! is quick and simple, and even better - it is FREE! For a couple of minutes of your time signing up you will be rewarded with a national and local newsletter monthly, as well as being eligible to take advantage of our members only discounts and competitions! What more do you need? Sign up today!

Raring2go! KidsZone

Raring2go! KidsZone

Over the weekends and holidays there are always times when your children need some chill out time, or to fill an hour or so, or they say the dreaded 5 letter word - BORED! Well, our KidsZone is here to rescue you and them from these moments. Full of puzzles, colouring in sheets and activities from films and programmes there is lots to keep busy!