700W Hand Blender
The Ultimate Kitchen Assistant
Dualit
Dualit Product Recipe
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.
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
- 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.
- Add the parsnips and stock, stir well and cover. Simmer for 25 mins or until the parsnips are tender.
- Cool, add the cream, whizz with a Dualit 700W Hand Blender, and season.
- 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.
- 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!
