Roast chestnut, parsnip, apple and goat’s cheese soup

INGREDIENTS

• 20g butter
• 2 medium parsnips, chopped into very small pieces
• 2 celery stalks, finely diced
• 2 apples, peeled, cored and chopped
• 250g roasted chestnuts (or chestnut puree)
• 1 litre (4 cups) hot chicken stock
• 250g good quality soft goat’s cheese
• Handful chives finely sliced
• Single cream to serve
• Salt & freshly ground black pepper

METHOD

1. Melt the butter in a large saucepan and add the finely diced parsnip (make sure you ensure the parsnip is finely diced or it’ll make the cooking time quite a lengthy process) and celery and season with salt and black pepper. Stir over high-heat for 10 minutes until the veggies are lightly golden. Add the apples and continue to cook for another 5 -10 mins until the apples are softened.
2. Add the chestnuts and stock along with 1 teaspoon freshly ground black pepper and continue to cook for another 20 minutes (or until all the veggies are soft – check the parsnips in particular at this stage ~ I found this took longer than the recipes stated it would). Remove from the heat and using a stick blender (or you can use a regular stand blender), whizz up the soup to a smooth, thick consistency then add back into the cooking pot. Turn the heat on to low, add the goat’s cheese and stir into the warming soup until melted through. Check seasoning and add extra salt/pepper if you think the soup requires it. If you like the soup a little thinner, simply add water and stir to thin the texture.
3. Serve piping hot with a swirl of cream and a scattering of finely sliced fresh chives