Chestnut Soup with Pear‑Nut Topping

Ingredients

• 1 Shallot
• 4 parsnips
• 400 g chestnuts (pre‑cooked; vacuum‑sealed)
• 2 tbsp olive oil
• 600 ml Vegetable Broth
• 30 g hazelnut kernels (2 tbsp)
• 1 pear
• 1 tsp Honey
• 0.5 tsp turmeric powder
• 2 tbsp Orange juice
• 200 g whipping cream
• Salt
• Pepper
• 2 sprigs parsley

Instructions

1. 1.

   Peel the shallot, clean and peel the parsnips, then wash them. Chop the shallot and one parsnip into small pieces; roughly chop the chestnuts.

2. 2.

   Heat 1 Tbsp oil in a pot. Sauté the shallot for 2 minutes over medium heat, add the chestnuts and parsnip pieces, and sauté for another 3 minutes. Pour in the broth and simmer on medium heat for about 15 minutes.

3. 3.

   Meanwhile, dice the remaining parsnips. Chop the hazelnuts. Wash the pear, quarter it, remove the core, and cut into cubes.

4. 4.

   For the topping, heat the remaining oil in a pan. Sauté the diced parsnips for 5–7 minutes. Then add the nuts, pears, honey, turmeric, and orange juice, and caramelize for 2 minutes over medium heat.

5. 5.

   Blend the soup with cream until smooth, season with salt and pepper. Wash the parsley, pat dry, and chop. Spoon the topping over the soup and sprinkle with parsley.