Parsnip and Chestnut Soup

A rich winter soup featuring parsnips, leeks, and chestnuts, served with pan-seared scallops for an elegant festive starter.

Seafood Christmas Gluten Free Winter Starter

Estimated Nutrition

Calories

546.2

kcal / serving

2185 kcal total

Carbs

67g

per serving

268 g total

Fat

22.1g

per serving

88.5 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Unsalted Butter

half used for soup base, half for frying scallops

Liquids

150

White Wine

1.5

Vegetable Stock

preferably homemade

NutsSeeds

200

Cooked Chestnuts

vacuum-packed; reserve a few for garnish

pinch

Salt

to taste

pinch

Freshly Ground Black Pepper

to taste

Seafood

piece

Scallop

Vegetables

600

Parsnip

chopped

piece

Leek

small, trimmed and chopped

Method

Ladle soup into bowls with the scallops and garnish with grated chestnuts.

Add chopped parsnips and leeks then fry gently for 5 minutes until soft.

Add 150ml white wine and most chestnuts then fry for 8 minutes.

Season with salt and pepper to taste.

Pour in 1.5l of stock then bring to a boil and simmer for 6 minutes.

Melt 50g of butter in a large saucepan over gentle heat.

Blend the soup until smooth using an immersion blender or food processor.

Pass the soup through a fine sieve and set aside.

Heat the remaining butter in a frying pan and cook scallops for 2 minutes per side.