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

To garnish

Details

  • Cuisine: British
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 6

Step-by-step

  1. 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.
  2. 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.
  3. Add the stock and bring to the boil, then simmer for 5-6 minutes.
  4. 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.
  5. 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.

You might also like:

Sweet potato and parsnip soup recipe

Bacon and butternut squash soup recipe

Smoked sausage, bean and root vegetable recipe

Comments


View Comments

Share the love