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Gordon Ramsay Cookalong

 

Ep 8 -Christmas: Roast chestnut, parsnip and apple soup


STARTER - Roast chestnut, parsnip and apple soup
Serves 4

Ingredients:

50g butter
2 medium parsnips, peeled and grated
2 celery stalks, chopped
1 tsp curry powder
Small bunch sage
1 apple, cored and chopped
250g roasted chestnuts, shelled, skinned and roughly chopped
800ml -1 ltre hot vegetable stock
100ml single cream

Olive oil
Sea salt & freshly ground black pepper

Method:
1. Melt the butter in a wide pan and add the parsnips.  Allow to cook out briefly before adding the celery followed by the apples. 
2. Add the curry powder and tear in a couple of sage leaves. 
3. Season with salt and pepper and allow to soften before adding the chestnuts. 
4. Pour in the stock.  Cover and allow to simmer for 4 - 5 minutes.
5. Remove the pan from the heat and pour in the cream.
6. Use a hand-held stick blender or a regular blender to liquidize the soup to a smooth    and creamy purée (you may need to do this in batches if using a jug blender).
7. Taste and adjust the seasoning if necessary.
8. If you prefer the soup thinner, loosen the consistency with a splash of  hot water.
9. Pour into warm bowls.  Finely slice 3-4 sage leaves and sprinkle over the soup to garnish.  Drizzle over a little olive oil and serve.


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