Parsnip Soup With Frothy Chestnuts

This makes a really special soup for a christmas meal. If you want to make it look extra special shave a few strips off the parsnips and fry them to make designer crisps. The soup can be frozen for upto a month at the end of step 1

• Ready In: 45 mins
• Serves: 6

Ingredients

• for the soup

• 1  lb parsnip, peeled and quartered
• 1  onion, chopped
• 500  ml milk
• 500  ml  vegetable stock

• for the chestnut cream

• 6  tablespoons  unsweetened chestnut puree
• 100  ml milk
• 100  ml  single cream
• 1⁄2 teaspoon  grated nutmeg

Directions

1. Put the parsnips and onion in a pan with the milk and stock simmer for 25 minutes and blend until completely smooth.
2. Season if desired.
3. To make the cream, warm the puree, milk and cream together and season with salt, pepper and the nutmeg to taste.
4. To get a frothy finish whizz in a processor.