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-========= REZKONV-Recipe - RezkonvSuite v1.3

Title: Parsnip soup with frothy chestnuts
Categories: Soup
Yield: 6 Servings

450 grams Peeled, quartered and any woody centres removed,
-- 1 lb parsnips
Plus
2-3 Extra parsnips if making parsnip croutons, see
-- Gary's tip, below
1 Onion, finely chopped
500 ml Milk, 18 fl oz
500 ml Vegetable stock, 18 fl oz

==================== FOR THE CHESTNUT CREAM ====================
4-6 tablesp. Chestnut puree (unsweetened)
100 ml Milk, 3 1/2 fl oz
100 ml Single cream, 3 1/2 fl oz
Grated nutmeg
6-8 Cooked chestnuts, chopped (optional)

============================ SOURCE ============================
Gary Rhodes
Good Food Magazine, November 2006, p. 126
-- Edited *RK* 11/12/2006 by
-- Ulrike Westphal

1. Put the quartered parsnips and onion in a saucepan with the milk
and vegetable stock. Bring to a simmer, then cook gently for 20-25
mins until parsnips are tender. Blend in a liquidiser until
completely smooth. Season with salt and ground white pepper. Can be
frozen for up to 1 month. If making croutons, do so now while the
soup simmers.

2. For the chestnut cream, warm together the chestnut puree, milk
and single cream, then season with salt, pepper and a pinch of
grated nutmeg. Blitz the chestnut cream with a hand blender for a
frothy finish.

NOW, MAKE IT LOOK REALLY SPECIAL

3. Ladle soup into bowls set on plates, scatter chopped chestnuts
over the top, then finish with frothy chestnut cream. Arrange a pile
of parsnip croutons on each plate and serve.

GARY'S TIP
• For 'designer' parsnip croutons, cut off long, thin slices of
parsnip using a mandolin or swivel vegetable peeler. Fry in a little
hot vegetable oil for a few mins until golden, drain on kitchen
paper and sprinkle with salt They will crisp up as they cool.

:PER SERVING 149 kcalories, protein 6g, carbohydrate 19g fat 6g
saturated fat 3g fibre 4g sugar 11 g salt 0.70g
:PREP 15 mins
:COOK about 30 mins
:Superhealthy, counts as 1 of 5-a-day
:EASY

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