Ramsay Gordon Recipes

Roast Chestnut, Parsnip and Apple Soup

The subtle nutty flavour of chestnuts is paired with sweet apples and parsnips in this creamy soup. I love this earthy combination of flavours, and the soup makes for an easy lunch when served with cheddar on toast. Save time by using a pack of vacuum-packed chestnuts, or at Christmas, use up any leftover chestnuts.

Serves 4 as a starter

20g butter
2 medium parsnips, chopped
2 celery stalks, chopped
2 apples, peeled, cored, and chopped
250g roasted chestnuts, roasted, skinned and roughly chopped
600ml hot chicken or vegetable stock
Few teaspoons single cream, to serve

Gordon Ramsay's Procedure

Melt the butter in a wide pan and add the parsnips, celery and a little seasoning. Stir over 4-6 minutes until the vegetables are lightly golden. Tip in the apples and cook, stirring occasionally, for another 4-6 minutes until the apples are soft.

Add the chestnuts, pour in the stock to cover and bring to a simmer. Cook for another 5-10 minutes then remove the pan from the heat. Use a handheld stick blender or a regular blender to liquidize the soup to a smooth and creamy puree.

Return the soup to the pan, and taste to adjust the seasoning. If you prefer the soup thinner, loosen the consistency with a splash of boiling water. Reheat gently just before serving. Serve in a warm bowl with swirls of cream.

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Ramsay Gordon Recipes