Chestnut and Parsnip Soup

T‘is the season of fabulous chestnuts available every week at our market from Alpine Chestnuts. Try this simple and delicious soup.

Serves 4-6


300gm chestnuts, peeled or 500g chestnuts unpeeled
300g peeled and chopped parsnips
40g butter
1 onion, chopped
2 stalk celery, chopped
600ml chicken or vegetable stock
salt and pepper to taste
200ml puring cream
juice of 1/2 lemon


Melt butter in a heavy based saucepan and slowly saute onion, leek and celery. Add chestnuts, parsnips, stock, salt and pepper and bring to the boi. Simmer 20 mins or until chestnuts are soft. Set aside 2 tablespoons of chestnuts and celery to garnish.

Puree and pass through a fine sieve. Place back into a saucepan. Add cream and bring back to the boil, stiring continually as the soup can easily catch on the bottom of the pan. Add lemon juice and adjust seasoning to taste. Serve topped with remaining chopped chestnuts and celery.