Parsnip Chestnut Soup
It’s been snowing for 24 hours straight with no end in sight. Taylor has been working out in the snow building our new greenhouse while I’ve been tending to the chickens, Henry, and keeping a close eye on the wood stove to make sure our fire (that’s been going for 2 weeks straight) doesn’t burn out. In the evenings we’ve been hunkering down trying to stay warm and cozy while playing epically intense games of Dominos. If you aren’t a Dominoes player I highly suggest stopping what you are doing and picking up a set ASAP. This game has saved us on many snowed in occasions and is a great pastime. Honestly, between the Dominoes and this soup we’ve been weathering the storm pretty darn well!
This soup highlights two of my favorite seasonal gems…parsnips and the mighty chestnut! I love chestnuts and while they can be a hassle to roast and peel I love having a good activity in the kitchen! I posted this link to a full-proof way of properly roasting chestnuts earlier in the week but feel free to purchase pre-roasted chestnuts at the grocery store if need be. We topped our soups with fried bacon and cashew cream and could not have been more pleased with how lovely and rich this soup was. Absolutely perfect for a snowy night at Tumbleweed Farm.
Pour a glass of red wine, grab a spoon and enjoy!
Parsnip Chestnut Soup
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
- 4 slices thick cut bacon
- 1 tablespoon unsalted butter (or ghee)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 pound parsnips, chopped
- 1 cup roasted and peeled chestnuts, roughly chopped (follow this method or use store-bought)
- salt and pepper
- 4 cups low sodium chicken broth + additional to thin as necessary
- pinch of freshly grated nutmeg
- 1/2 cup cashew cream (or crème Fraîche)
- minced parsley for garnish
- In a large saucepan over medium heat, cook bacon until slightly crisp, about 8 to 10 minutes. Transfer the bacon to a paper towel lined plate and when cool enough to handl roughly chop. Pour off all but roughly 1 tablespoon of the bacon fat. In the same saucepan add the butter and once melted stir in the onion and garlic. Cook, stirring occasionally, for about 5 minutes. Add the parsnips and continue to cook for about 3 minutes longer. Stir in the chestnuts, healthy pinch of salt and pepper and the chicken broth. Bring to a low boil, reduce heat to medium-low and simmer the soup for about 30 minutes.
- Purée in batches in a high speed blender or use an immersion blender to purée the soup. Return the soup to the pot and add additional broth if it seems to thick.
- Divide the soup between bowls and drizzle with cashew cream, minced parsley, bacon crumbles and a pinch freshly grated nutmeg.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary