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
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, 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.
Beef or Pork Ribs
The Stores chef Tim has a great recipe for BBQ ribs to share with the readers of Raring2go! Don't worry if the weather doesn’t hold – they’re just as good made in the oven as they are on the BBQ.
Leek, Stewed Venison and Wild Mushroom Pies
A proper pie that has a crispy, pastry top. Yum! Give this rich, full bodied pie a go, I can promise you that the combination of delicious British leeks, with venison and wild mushrooms are a match made in heaven.
Mackerel with Spinach (Macher Chorchori)
Based on the traditional Bengali dish known as ‘chorchori’ (medley) this is variation which I learnt to cook from my father
For when you’re looking to sneak your five-a-day into the kids’ diets with ease, Cathryn’s vegetable tagine is jam-packed with flavourful vegetables, and is as hearty as it is healthy.
Go Ape Competition
Join the Adventure - Imagine going into school and telling your class you have just won them ALL a trip to Go Ape! What a great treat for 2017 that would be. We have teamed up with the lovely people over at award winning Go Ape to give 4 classes the chance of winning a class trip to a Go Ape venue. Live Life more adventuously - our challenge to you
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!