Creamy Parsnip and Pea Soup with Chestnuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 shallot (s)
- 200 g parsnip (s)
- 10 g iner
- 30 g butter
- 300 g peas, frozen
- 1 bay leaf
- 100 ml white wine, drier
- 830 ml vegetable stock, hot
- 400 ml milk
- 300 g chestnut (s), peeled
- 20 g suar
- some garden cress for decoration
- N / A lemon juice, approx. 1 - 2 splashes
Print Recipe
Pin Recipe Instructions
- Peel and finely dice shallot. Peel the parsnips and cut into 2 cm pieces. Peel and grate the ginger.
- Heat the butter in a large saucepan. Sauté shallots in it over medium heat for 3 minutes until translucent. Add the peas, ginger and parsnips and sauté for another 3 minutes while stirring. Add the bay leaf, white wine and 750 ml stock and bring to the boil, covered. Add milk, cover again and bring to the boil over a mild heat for 30 minutes.
- Now divide 100 g of the chestnuts into sixths. Caramelize the sugar in a pan until light brown. Pour in 80 ml of stock (be careful, it splatters!). Stir in chestnuts and cook over a mild heat until the liquid has almost evaporated.
- Heat the remaining 200 g chestnuts in the soup for 5 minutes. Puree the soup very finely with the cutting stick (or in the mixer) and add 1 - 2 squirts of lemon juice to taste.
- Pour the soup into preheated plates and serve garnished with caramel chestnuts and a little garden cress.
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