Parsnip, pale ale and chestnut soup recipe

1. 1

   Melt half of the butter in a large heavy-based saucepan.

2. 2

   Add the parsnips and leeks and cook gently without colouring and until the parsnips are soft.

3. 3

   Add the pale ale and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes.

4. 4

   Season the mixture with salt and pepper to taste.

5. 5

   Add the stock and bring to the boil, then simmer for 5-6 minutes.

6. 6

   Remove the pan from the heat.

7. 7

   Remove any thyme stalks and either using a stick blender or a food processor blend the soup until smooth.

8. 8

   Pass the soup through a fine sieve and set aside.

9. 9

   When ready to serve, heat the soup gently, but DO NOT allow to boil.

10. 10

    Pour into bowls and garnish with a swirl of cream, black pepper and thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.