While cycling in the Pyrenees, I found about two kilos of sweet chestnuts. I took them home and made them into the tastiest soup I’ve ever eaten. Read on to find out how easy it is to make chestnut and parsnip soup.
Ingredients: Two kilos of sweet chestnuts, 4 large parsnips, about a litre of chicken stock, a tub of Crème fraîche salt and pepper, a teaspoonful of cumin.
And that’s it. Very simple and astoundingly delicious. Serve the soup with fresh brown bread and butter. It’s a rich soup so don’t make the portions too large.
Top tip – If you haven’t got any chestnuts, make the same soup with pieces of chicken. It’s almost as good.