Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Chestnuts are shiny brown nuts whose thick casing has long, sharp, needle-like spikes (burrs). Cover and simmer for 30 mins until the parsnip is tender. Cauliflower & chestnut soup. Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch ... Make this rich turkey and chestnut gravy to accompany your Christmas dinner. Rating: 5 out of 5. Prep: 30 mins; Cook: 25 mins; Easy. Serves 4. Once melted, add the scallops and cook on each side for 1-2 minutes. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Cook for another 5 mins, then crumble in the chicken stock cube. This creamy, vegetarian soup, from Becky Lovatt, is a great way to use up leftover chestnuts, or use freshly roasted chestnuts … Preparation and cooking time . Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. If you use goose fat or butter, it can be made ahead, chilled and frozen 40 mins . Rate. Advertisement. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Easy . Read about our approach to external linking. By Good Food team. Make it ahead for a Christmas starter - just fry the scallops at the last minute! Season the mixture with salt and pepper to taste. To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. Grate the reserved chestnuts on top. 9 ratings. Heat a large frying pan and add the butter. Add the Parmesan rinds and bay leaf. Pass the soup through a fine sieve and set aside. Add the cavolo nero, season with salt and pepper and cook until wilted. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. With its powerful 3.5 peak motor, it blends ingredients together quickly. Divide the seared scallops among four shallow serving bowls and ladle the soup around. Read about our approach to external linking. A creamy and warming winter soup that's substantial enough for lunch or dinner. Twice-baked squash soufflés with fontina and spinach sauce, Saffron chicken korma with wholemeal paratha. It can handle ingredients like frozen fruit to various nutrient-dense vegetables. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. For making delicious chestnut soup, you’ll need a high-quality blender like the KitchenAid Artisan Power Plus Blender. Add the milk, 600ml water, the thyme and chestnuts. loading... Magazine subscription – save 44% and get a cookbook of your choice. There are usually two to four nuts per casing. Serve the soup with the garnish and a generous amount of grated Parmesan. A delicious winter parsnip soup with extra richness from the chestnuts. Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened. Add the beans and chestnuts and cover with the stock. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency. From our home-made chicken soup recipes to easy leek and potato, turn a few humble ingredients into a satisfying simple meal. To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. It even comes with a pulse/boost option along with a self-cleaning cycle. Serve-up a big bowl of one of our soup recipes.