Chestnut Parsnip Soup with Spring Onion Topping

This is a typical winter warmer soup.

And once again with the addition of white grape juice.

Parsnips are not many peoples favourit. My friend calls them potatoes that caught frost and are sweet. I like them. The combination with parsley root makes them a little more savoury. Chestnuts are available either in cans or in a vacu pack.

The bunch of fresh chopped spring onions on top if the soup gives a lot of freshness. But if you do not like raw onions, sweat them off before putting them on top of the soup.

Recipe for 3:

200 g cooked chestnuts, 2 parsnips, 1 parsley root

1 tbsp olive oil, 700 ml veg stock, 

3 tbsp white grape juice, 80 g cream cheese., 20 g Parmesan

Salt, pepper, nutmeg

3-4 spring onions

Chop the roots and put them together with the chestnuts in a pot with hot oil. Let them saute 3 min. Pour over hot veg stock and bring to a boil. Cover, reduce the heat and cook for 15 min. Add grape juice and cream cheese and use a stick blender and make a thick soup.

I had a 2 day old breakfast roll and used it for croutons.