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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 packet of vacuum-packed chestnuts, or at Christmas, use up any leftover roasted 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,

shelled, skinned and

roughly chopped 600ml hot chicken or

vegetable stock

(see pages 258-9) few tbsp single cream,

to serve

Melt the butter in a wide pan and add the parsnips, celery and a little seasoning. Stir over high heat for 4-6 minutes until the vegetables are lightly golden. Tip in the apples and cook, stirring occasionally, for another 4-5 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 hand-held stick blender or a regular blender to liquidize the soup to a smooth and creamy purée.

Return the soup to the pan, and taste and 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 warm bowls with swirls of cream.