Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. From our home-made chicken soup recipes to easy leek and potato, turn a few humble ingredients into a satisfying simple meal. This creamy, vegetarian soup, from Becky Lovatt, is a great way to use up leftover chestnuts, or use freshly roasted chestnuts … (If you’re using a food processor, allow the soup to cool a little before you blend it.) A creamy and warming winter soup that's substantial enough for lunch or dinner. A delicious winter parsnip soup with extra richness from the chestnuts. For making delicious chestnut soup, you’ll need a high-quality blender like the KitchenAid Artisan Power Plus Blender. A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch ... Make this rich turkey and chestnut gravy to accompany your Christmas dinner. Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. loading... Magazine subscription – save 44% and get a cookbook of your choice. With its powerful 3.5 peak motor, it blends ingredients together quickly. Read about our approach to external linking. Pass the soup through a fine sieve and set aside. Cauliflower & chestnut soup. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. Advertisement. If you use goose fat or butter, it can be made ahead, chilled and frozen 40 mins . To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. Serve-up a big bowl of one of our soup recipes. Divide the seared scallops among four shallow serving bowls and ladle the soup around. Serves 4. Cook for another 5 mins, then crumble in the chicken stock cube. Add the Parmesan rinds and bay leaf. Heat a large frying pan and add the butter. Prep: 30 mins; Cook: 25 mins; Easy. Easy . Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Rating: 5 out of 5. Season the mixture with salt and pepper to taste. Cover and simmer for 30 mins until the parsnip is tender. Add the milk, 600ml water, the thyme and chestnuts. It even comes with a pulse/boost option along with a self-cleaning cycle. Add the cavolo nero, season with salt and pepper and cook until wilted. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. Serve the soup with the garnish and a generous amount of grated Parmesan. Rate. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. Read about our approach to external linking. To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Twice-baked squash soufflés with fontina and spinach sauce, Saffron chicken korma with wholemeal paratha. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency. Make it ahead for a Christmas starter - just fry the scallops at the last minute! Grate the reserved chestnuts on top. 9 ratings. Add the beans and chestnuts and cover with the stock. There are usually two to four nuts per casing. Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened. Chestnuts are shiny brown nuts whose thick casing has long, sharp, needle-like spikes (burrs). Once melted, add the scallops and cook on each side for 1-2 minutes. It can handle ingredients like frozen fruit to various nutrient-dense vegetables. By Good Food team. Preparation and cooking time .