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🍽️ Creamy Parsnip and Chestnut Soup

279 kcal · 30 min · 4 servings

Ingredients

• 400 g parsnips
• 150 g floury potatoes
• 150 g celeriac
• 1 shallot
• 1 clove of garlic
• 1 tbsp ghee
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 100 g chestnuts (pre-cooked)
• 1 tbsp butter
• 100 g crème fraîche
• 1 pinch cinnamon powder

Instructions

1. 1. Peel the parsnips, potatoes, celery, shallot, and garlic.
2. 2. Dice all the ingredients into small cubes.
3. 3. Heat ghee (clarified butter) in a pot.
4. 4. Add the vegetables to the hot fat and sweat them for 2 to 3 minutes until they turn pale.
5. 5. Deglaze the vegetables with the vegetable broth.
6. 6. Season the soup with salt and pepper.
7. 7. Let the soup simmer on low heat for about 30 minutes, stirring occasionally.
8. 8. Roughly chop the chestnuts.
9. 9. Melt butter in a small frying pan.
10. 10. Fry the chestnuts in the hot butter for 1 to 2 minutes.
11. 11. Stir the crème fraîche into the soup.
12. 12. Blend the soup smooth using a hand blender.
13. 13. Simmer the soup a bit longer or add more broth if needed to reach the desired consistency.
14. 14. Taste the soup and adjust seasoning with salt, cinnamon, and pepper.
15. 15. Pour about 150 milliliters of the soup onto the serving plates.
16. 16. Blend about half of the fried chestnuts into the remaining soup.
17. 17. Drizzle the chestnut-flecked soup over the portions on the plates.
18. 18. Garnish the soup with the remaining chestnuts.
19. 19. Serve the soup hot.

Nutrition per serving

• kcal: 279
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 32 g