Parsnip Chestnut Soup
Oct. 15th, 2023 04:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
agoodwinsmith1 package peeled chestnuts, either halved or quartered
1 parsnip, peeled and chopped bite size
2 (or so) carrots, peeled and coined
10 to 15 white mushrooms, quartered
1 cooking onion, peeled and diced
sprigs of fresh thyme
bay leaf
butter and/or olive oil
water and/or stock and/or wine and/or liquid that is alluring
dash(es) of yeasty flavouring like Magi
Saute onion in fat(s). Add carrots and parsnip and cook until starting to soften. Add thyme sprigs (don't worry about picking off the leaves - after the soup has become soup you will be able to pick out the sadly denuded little twigs before serving). Add bay leaf. Add mushrooms and cook until starting to soften. Add chestnuts. Add liquid and bring to a boil. Immediately reduce heat to simmer, and simmer for at least 15 minutes - longer is better. Taste and add yeasty flavouring (or worcestershire sauce, or other savoury flavouring).
This soup is usually finished with a grating of parmesan cheese, but it is not needed. Some kind of crusty bready thing will be missed if not substituted with something. (Ooo - I bet cornbread would be good.)
How much liquid you add depends on how much broth you like - I like lots.
This soup also allows for mucho modification: adding a can of any kind of bean (black, white kidney, lentil, chickpeas, blah blah blah) is really nice. Adding a blob of frozen spinach also. Celery can go in before the carrots.
The mushrooms, parsnip, and chestnuts are crucial, however.
https://www.fleursauvage.ca/product/cesares-chestnuts-150g-chataignes-pelees-roties/
https://eastwestmarkets.ca/products/dan-d-pak-organic-peeled-chestnuts
https://www.walmart.ca/en/ip/Aurora-Roasted-Chestnuts-100g/6000196034224
1 parsnip, peeled and chopped bite size
2 (or so) carrots, peeled and coined
10 to 15 white mushrooms, quartered
1 cooking onion, peeled and diced
sprigs of fresh thyme
bay leaf
butter and/or olive oil
water and/or stock and/or wine and/or liquid that is alluring
dash(es) of yeasty flavouring like Magi
Saute onion in fat(s). Add carrots and parsnip and cook until starting to soften. Add thyme sprigs (don't worry about picking off the leaves - after the soup has become soup you will be able to pick out the sadly denuded little twigs before serving). Add bay leaf. Add mushrooms and cook until starting to soften. Add chestnuts. Add liquid and bring to a boil. Immediately reduce heat to simmer, and simmer for at least 15 minutes - longer is better. Taste and add yeasty flavouring (or worcestershire sauce, or other savoury flavouring).
This soup is usually finished with a grating of parmesan cheese, but it is not needed. Some kind of crusty bready thing will be missed if not substituted with something. (Ooo - I bet cornbread would be good.)
How much liquid you add depends on how much broth you like - I like lots.
This soup also allows for mucho modification: adding a can of any kind of bean (black, white kidney, lentil, chickpeas, blah blah blah) is really nice. Adding a blob of frozen spinach also. Celery can go in before the carrots.
The mushrooms, parsnip, and chestnuts are crucial, however.
https://www.fleursauvage.ca/product/cesares-chestnuts-150g-chataignes-pelees-roties/
https://eastwestmarkets.ca/products/dan-d-pak-organic-peeled-chestnuts
https://www.walmart.ca/en/ip/Aurora-Roasted-Chestnuts-100g/6000196034224
