Parsnip and Chestnut Soup

A rich winter soup featuring parsnips, leeks, and chestnuts, served with pan-seared scallops for an elegant festive starter.

Cook Time

25 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

100
g

Unsalted Butter

half used for soup base, half for frying scallops

Liquids

150
ml

White Wine

1.5
l

Vegetable Stock

preferably homemade

NutsSeeds

200
g

Cooked Chestnuts

vacuum-packed; reserve a few for garnish

1
pinch

Salt

to taste

1
pinch

Freshly Ground Black Pepper

to taste

Seafood

8
piece

Scallops

Vegetables

600
g

Parsnips

chopped

1
piece

Leek

small, trimmed and chopped

Steps

Melt 50g of butter in a large saucepan over gentle heat.
Add chopped parsnips and leeks then fry gently for 5 minutes until soft.
Add 150ml white wine and most chestnuts then fry for 8 minutes.
Season with salt and pepper to taste.
Pour in 1.5l of stock then bring to a boil and simmer for 6 minutes.
Blend the soup until smooth using an immersion blender or food processor.
Pass the soup through a fine sieve and set aside.
Heat the remaining butter in a frying pan and cook scallops for 2 minutes per side.
Ladle soup into bowls with the scallops and garnish with grated chestnuts.