BBC Food - Recipes - Parsnip and chestnut soup
Parsnips are great in winter soups, with extra body and richness coming from the chestnuts. Make it ahead for a Christmas starter - just fry the scallops at the last minute!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at git.macropus.org.
Ingredients
- 100g/3½oz unsalted butter
- 600g/1lb 5oz parsnips , chopped
- 1 small leek , trimmed and chopped
- 150ml/5fl oz white wine
- 200g/7oz cooked chestnuts (sold vacuum-packed)
- 1 1/2 litre/2 pints vegetable stock (preferably homemade)
- salt and freshly ground black pepper
- 8 scallops
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