Parsnip Chestnut Soup

Parsnip Chestnut Soup is a super easy but hearty and soul-warming recipe. And the addition of nutmeg, rosemary, and orange liquor also makes it festive and delicious. That’s great soup to enjoy around the holidays and during the wintertime.

Hello everyone – I hope you are doing well!

Parsnip Chestnut Soup

I know it’s the baking season for many folks, but let not forget about some real food. December is not only about cookies and eggnog, but also cozy and comforting yet not overly heavy foods. Like soup. And this Parsnip Chestnut Soup 100% fits the bill. Yes, it’s quite rich and filling thanks to the chestnuts, parmesan, and butter (You can also skip the butter part to lighten it up.) But it won’t make you feel too full, so you’d have some room for a cookie or two. That’s a win-win!

Besides, the use of fresh rosemary, nutmeg, and orange liquor adds freshness and a citrusy hint. That’s a Christmas in your bowl!

More Festive Soup Recipes

Chestnut Cheese Soup

Chestnut Marsala Wine Soup

Pumpkin Cranberry Soup

Porcini Mushroom Chestnut Soup

More Savoury Chestnut Recipes

Fancy some more savoury chestnut recipes? I’ve got them!

Chestnut Prosciutto Pasta

Veal Chestnut Pasta

Cheese Chestnut Dip

Pan-Roasted Chestnuts

Beef Mushroom Chestnut Stew

Chestnut Mashed Potatoes

I hope you like this Parsnip Chestnut Soup, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Parsnip Chestnut Soup

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Soups, ChristmasDifficulty: Easy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

30

minutes

Parsnip Chestnut Soup is a super easy but hearty and soul-warming recipe. And the addition of nutmeg, rosemary, and orange liquor also makes it festive and delicious.

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Ingredients

• 2 large onions, roughly chopped

• 2-3 garlic cloves, minced

• 1 tbsp. olive oil

• 2-3 tbsp. butter, divided

• 1 – 1 1/2 tbsp. fresh rosemary, minced

• ~600 gr. parsnips, peeled and roughly chopped

• 400 gr. cooked and peeled chestnuts

• 1/2 to 2/3 tsp. salt

• 1/4 tsp. chipotle powder

• 2/3 to 1tbsp. smoked paprika

• 1 tbsp. Italian seasonings

• 1/2 tsp. grated nutmeg

• 2-4 tbsp. Cointreau (or more to taste)

• 1/3 cup shredded parmesan

• garnish, as desired

Directions

• In a large pot melt 1 tbsp. of butter and olive oil over medium heat. Cook the onions, garlic, and rosemary, for about 7 minutes until soft and aromatic but not browned.
• Add the parsnips and cook for 5 minutes.
• Add in about 5 cups of water (to fully cover the parsnips) along with the remaining seasonings. Cover and simmer for about 15 minutes.
• Add the chestnuts and orange liquor, simmer for about 5-7 minutes. Try and add more salt and Cointreau if desired. Off heat and let it cool a bit until easy to handle.
• Using an immersion blender, puree. The soup most likely be thick, so you can add up to a cup of boiling water, along with the parmesan and 1-2 tablespoons of butter. The butter is optional, but it will make the soup super silky and smooth.
• Garnish as desired (I used dehydrated parsnip strips, cranberries, and rosemary and enjoy!