Katie Quinn1 Comment

Roast chestnut, parsnip, apple + goat's cheese soup

Katie Quinn1 Comment
Roast chestnut, parsnip, apple + goat's cheese soup

Note: Adapted from Gordon Ramsay's 'Cooking for Friends' Published by HarperCollins Publishers 2008 {Recipe features on page 27}


20g butter
2 medium parsnips, chopped into very small pieces
2 celery stalks, finely diced
2 apples, peeled, cored + 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


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.

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.

Serve piping hot with a swirl of cream and a scattering of finely sliced fresh chives