Ingredients
  • 40 sage leaves
  • 3 tbsp chilli oil (optional)
  • 1 leek
  • 1 onion
  • 500g parsnips
  • 1.2 litres vegetable stock
  • 200g pack cooked peeled chestnuts
  • 2 tbsp lemon juice
  • 1 pot crème fraîche
  • seasoning  

Ingredient origins


Parsnip, sage and chestnut soup is a delicious and hearty dish with a rich history rooted in traditional European cuisine.

Parsnips have been cultivated since antiquity. They were a staple food in Europe before the introduction of the potato from the Americas. Parsnips are known for their sweet nutty flavour, which become more pronounced after the first frost.

Chestnuts have been a food source for thousands of years, especially in mediterranean and asian cultures. They were a sample in many rural european diets, particularly in areas where other crops were difficult to grow. Chestnuts contribute a sweet, nutty flavour and a creamy texture to soups. 

Sage is a herb with a long history of culinary and medicinal use. It was highly valued by the Romans and Greeks and has been used in European cooking for centuries. Sage adds a warm, earthy flavour to dishes and pairs well with root vegetables and nuts. 

The combination of these ingredients in a soup results in a dish that is both flavourful and nutritious. The parsnips provide a sweet and earthy base, the sage adds depth and warmth and the chestnuts offer a rich, creamy texture. This soup is often enjoyed during the colder months and showcases how traditional ingredients can create a comforting and satisfying meal.

Recipe

1. Prepare the ingredients. Peel and chop the parsnips. If using fresh chestnuts, cook and peel them. If using pre cooked chestnuts, simply chop them roughly.

2. Following this, in a large pot, heat olive oil over a medium heat. Add chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and chopped sage leaves and cook for another minute until fragrant. 

3. Add the chopped parsnips and chestnuts to the pot and pour in the vegetable or chicken stock. Next, bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the parsnips are tender. 

4. Blend the soup. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup into batches to a regular blender. If you prefer a creamier texture, stir in double cream or crème fraîche at this point.

5. Finally, season and serve your soup. Taste the soup and season with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh sage leaves if desired.