Parsnip, pale ale and chestnut soup recipe
The perfect winter warmer, serve small portions as a starter or in mugs after a cold walk with the family.
Ingredients
- 100 g unsalted butter
- 600 g parsnips, peeled and chopped
- 1 small leek, trimmed and chopped
- 150 ml pale ale
- 200 g cooked chestnuts (sold vacuum-packed)
- 1.5 l vegetable stock
- 4 sprigs fresh thyme
- 3.5 oz unsalted butter
- 21.2 oz parsnips, peeled and chopped
- 1 small leek, trimmed and chopped
- 5.3 fl oz pale ale
- 7.1 oz cooked chestnuts (sold vacuum-packed)
- 2.6 pints vegetable stock
- 4 sprigs fresh thyme
- 3.5 oz unsalted butter
- 21.2 oz parsnips, peeled and chopped
- 1 small leek, trimmed and chopped
- 0.6 cup pale ale
- 7.1 oz cooked chestnuts (sold vacuum-packed)
- 6.3 cups vegetable stock
- 4 sprigs fresh thyme
- 1 pot double cream
- 1 handful thyme sprigs
- 1 pot double cream
- 1 handful thyme sprigs
- 1 pot double cream
- 1 handful thyme sprigs
Details
- Cuisine: British
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Melt half of the butter in a large heavy-based saucepan. Add the parsnips and leeks and cook gently without colouring and until the parsnips are soft.
- Add the pale ale and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste.
- Add the stock and bring to the boil, then simmer for 5-6 minutes.
- Remove the pan from the heat. Remove any thyme stalks and either using a stick blender or a food processor blend the soup until smooth. Pass the soup through a fine sieve and set aside.
- When ready to serve, heat the soup gently, but DO NOT allow to boil. Pour into bowls and garnish with a swirl of cream, black pepper and thyme.
This recipe was devised for Old Speckled Hen.
Through March & April 2015, Old Speckled Hen is giving away free ale and other prizes including beer for a year and £1000 in cash. Follow @SpeckledHenry on Twitter and look for the #huntforahen hashtag for more information.
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