Parsnip Chestnut Soup
Serves 2 for a full meal or 4 as an appetizer
125 gr sweet chestnut
2 large parsnip
1 tbsp. thyme
2 tbsp. olive oil
1 red onion
3 cloves garlic
500 ml herbal stock
To taste pepper and salt
*Serve with a splash of cream (optional) and toast with butter and sea salt.
Cut a cross in the bottom (non-shiny part) of the chestnuts and boil them for 10 minutes. Drain and let cool down until you can handle the temperature and peel them.
Preheat the oven to 180 ºC. Clean the parsnips, cut lengthwise in quarters, and lay them in an oven dish. Pour in half the oil and the thyme. Use your hands to cover the parsnips in oil and thyme and put the oven dish in the middle of the oven for about 35 minutes (until they are golden brown)
When the chestnuts and parsnip are done, dice an onion and slice the garlic. Heat the rest of the oil in a large pan and bake the onion and garlic until they start to brown. Add the chestnut and parsnip and bake for 2 more minutes.
Pour in the stock and bring everything to a boil for 10 minutes before blending the soup. Bring to a soft boil again after blending and bring to taste with pepper and salt. Depending on your personal preference you may want to add a bit more water. We personally love ours thick enough to almost make a spoon stand in it.
We let the soup cool down a bit before eating so you can really taste the layers of flavour. Add a splash of cream just before eating and enjoy with some toast for dipping
*This soup tastes even better when made a day before eating it.