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recipes

Parsnip Soup with Crunchy Chestnut Topping by Higgidy

Higgidy make a delicious range of handmade pies, quiches, tarts and slices. This is a great recipe to make through Autumn and Winter, when parsnips are in season and at their best taste-wise.
Parsnip Soup with Crunchy Chestnut Topping by Higgidy

Serves: 2

Whether you are looking for a winter warmer, light summer bite or something different for your lunchtime snack, Higgidy will have something to tempt your tastebuds. To find out more about Higgidy please visit www.higgidy.co.uk

Ingredients
  • 4 tbsp Olive Oil
  • Large Knob of Butter
  • 1 Medium Onion (peeled and finely sliced)
  • 2 Cloves of Garlic (crushed)
  • 1 Small Piece of Ginger (peeled & roughly chopped)
  • 1 tbsp Garam Masala
  • 6 Medium Parsnips (peeled & roughly chopped)
  • 750ml Vegetable Stock
  • 350ml Single Cream
  • 2 Generous Handfuls of Stale Breadcrumbs
  • Pinch of Red Chilli Flakes
  • 60g Cooked Chestnuts (roughly chopped)
  • Handful of Finely Chopped Parsely
Method
  1. Heat half of the oil and half of the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Cover and gently fry for 8 mins, stirring occasionally.
  2. Add the parsnips and stock, stir well and cover. Simmer for 25 mins or until the parsnips are tender.
  3. Cool, add the cream, whizz with a Dualit 700W Hand Blender, and season.
  4. Melt the remaining oil and butter in a large pan, add the breadcrumbs, chilli flakes and chestnuts and fry until golden brown. Stir in the parsley.
  5. When you're ready to serve, warm the soup, ladle into mugs and top with the crumb.

Tips...

  • To make this recipe vegan, use a vegan butter and plant based yoghurt in place of the single cream.

Dualit products used

We've used the Dualit 700W Hand Blender to make this delicious parsnip soup!

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