Parsnip Chestnut Soup
Parsnip chestnut soup is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g parsnips
- 150 g waxy potatoes
- 150 g knollensellerie (knob celery)
- 1 Shallot
- 1 Garlic clove
- 1 Tbsp clarified butter
- 800 ml vegetable broth
- Salt
- ground pepper
- 100 g pre-cooked chestnuts
- 1 tbsp butter
- 100 g crème fraîche
- a pinch ground cinnamon
Instructions
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1.
Peel the parsnips, potatoes, knollensellerie, shallot and garlic and dice everything. Together in hot clarified butter sauté for 2-3 minutes until colorless, then deglaze with broth. Season with salt and pepper and simmer gently for about 30 minutes, stirring occasionally.
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2.
Coarsely chop the chestnuts and sauté them in hot butter for 1-2 minutes.
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3.
Add the crème fraîche to the soup and blend everything finely. If needed, let it reduce a bit more or add more broth. Season with salt, cinnamon and pepper, then ladle into bowls until about 150 ml remains. Mix half of the reserved chestnuts into the remaining soup and drizzle over the top. Serve garnished with the rest of the chestnuts.
