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Mary Berry Parsnip and Chestnut Soup

Mary Berry Parsnip and Chestnut Soup - recipe card
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A silky smooth and comforting soup that pairs the natural sweetness of parsnips with the earthy richness of chestnuts. This classic British soup, inspired by Mary Berry, is finished with a swirl of cream and a gentle hint of nutmeg — perfect for a cozy lunch or elegant starter.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium onion (about 1 cup), finely chopped
  • 1 garlic clove, minced
  • 1 pound parsnips (about 4 medium), peeled and cut into 1‑inch chunks
  • 8 ounces cooked and peeled chestnuts (vacuum‑packed), roughly chopped
  • 4 cups hot vegetable or chicken stock, plus extra if needed
  • ½ cup heavy cream (double cream), plus extra for drizzling
  • ½ teaspoon fine sea salt, plus more to taste
  • ¼ teaspoon white pepper (or freshly ground black pepper)
  • Pinch of freshly grated nutmeg, or to taste
  • 1 tablespoon olive oil (optional, for roasting vegetables)
  • Chopped fresh parsley or snipped chives, for garnish

Instructions

  1. (Optional roasting) For a deeper, caramelised flavour, preheat the oven to 400°F / 200°C. Toss the chopped parsnips and chestnuts with the olive oil on a rimmed baking sheet and spread into a single layer. Roast for 25–30 minutes, turning once, until the parsnips are tender and edges are golden. Set aside and proceed to step 3 – the onion base will still be needed.
  2. (Stovetop start) Melt the butter in a large heavy‑based saucepan or Dutch oven over medium heat. Once the butter foams and stops sizzling, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the onion is soft and translucent, reducing the heat to medium‑low if it starts to colour.
  3. Stir in the minced garlic and cook for 1 minute until just fragrant, taking care not to let it burn. Add the raw parsnips and chestnuts (or the roasted mixture if using) to the pot, stirring to coat everything in the buttery onion mixture. Allow the vegetables to sauté gently for 3–4 minutes to soften slightly and absorb the flavours.
  4. Pour in the hot stock, ensuring the solids are just covered. Increase the heat to high and bring the liquid to a rolling boil, then immediately reduce the heat to a gentle simmer over medium‑low. Partially cover the pot and simmer for 20–25 minutes, or until a parsnip chunk collapses easily when pressed with a fork.
  5. Remove the pan from the heat. Using an immersion blender, purée the soup directly in the pot until completely smooth and velvety. If using a countertop blender, work in batches – fill no more than halfway and remove the central cap to allow steam to escape, covering the hole loosely with a tea towel.
  6. Return the blended soup to the pot (if necessary) and place it back over low heat. Stir in the heavy cream, the ½ teaspoon of sea salt, white pepper, and a generous pinch of freshly grated nutmeg. Warm through gently for 3–4 minutes, stirring occasionally, but do not allow the soup to boil once the cream has been added or it may curdle.
  7. Check the consistency; if the soup is too thick for your liking, thin it with a splash of extra stock or a little milk until it reaches a consistency that lightly coats the back of a spoon.
  8. Taste and adjust the seasoning, adding a little more salt, pepper, or nutmeg as needed. Remember that the chestnuts and stock already contain some salt, so adjust gradually.
  9. Ladle the hot soup into warmed bowls. If desired, swirl a little extra cream into each serving and finish with a scattering of chopped fresh parsley or snipped chives and a final crack of black pepper.
  10. Serve immediately with crusty bread, a warm cheese scone, or a simple green salad on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over medium‑low heat, stirring frequently, or in the microwave — do not boil. Freeze for up to 3 months; thaw overnight in the fridge and reheat without boiling to prevent the cream from separating. For a roasted variation, preheat the oven to 400°F (200°C), toss parsnips and chestnuts with 1 tablespoon olive oil, roast for 25–30 minutes until caramelised, then add to the soup pot with the stock as in step 3.

Nutrition

Keywords: mary berry parsnip and chestnut soup, parsnip soup, chestnut soup, british soup, winter soup, creamy parsnip soup, mary berry recipe, stovetop soup, vegetarian soup, festive starter, chestnut recipes

Find it online: https://maryberrycooks.co.uk/mary-berry-parsnip-and-chestnut-soup/