A lovely and really easy winter soup recipe 🙂
400g of chestnut puree
4 large parsnips
1 litre chicken stock
300ml creme fraîche
2 tsp cumin seeds (plus extra to sprinkle on top)
Salt and pepper to season
- Wash and prepare the parsnips and chop them into pieces (I leave the skins on as it adds more flavour to the soup). Put them in a pan along with the chicken stock and boil them until soft and cooked through.
- Add the chestnut puree, creme fraîche and cumin seeds to the pan with the parsnips and stock. Mix well and season to taste with salt and plenty of cracked black pepper.
- Use an electric hand blender to blend the soup into a smooth consistency. If it is thicker than you would like, you can thin it down by adding more chicken stock.
- Serve with a sprinkling of toasted cumin seeds on top.