Parsnip soup with chestnuts and mixed herb pesto

[Guest guest]

Gordon Ramsay

 

Serves 4

 

1kg parsnips

25g butter

Olive oil, for cooking

Sea salt and freshly ground black pepper

700ml vegetable stock

100ml double cream (I used oats cream)

75g cooked and peeled chestnuts, chopped

Extra virgin olive oil, to drizzle (Didn't use it)

 

For the pesto

 

50g hazelnuts

2 tbsp finely grated Parmesan

1 tbsp roughly chopped flat-leaf parsley

1 tbsp roughly chopped basil

1 tbsp roughly chopped tarragon

100ml olive oil

 

1 Peel and chop the parsnips into equal-sized chunks. Heat the butter and

1-2 tablespoons of olive oil in a large pan and add the parsnips and some

seasoning. Cover and sweat the parsnips for 8-10 minutes over a medium heat,

stirring from time to time. Remove the lid, pour in the stock and bring to

the boil. Cook for 15-20 minutes or until the parsnips are really soft.

 

2 For the pesto, roast the hazelnuts on a baking sheet in a hot oven until

golden; cool completely. Tip them into a food processor with the Parmesan.

Pulse a few times, then add the herbs and pulse again. With the motor still

running, slowly pour in the olive oil and blend until you have a runny

pesto. Check for seasoning. (The pesto will keep for a couple of days in the

fridge, covered with a thin layer of olive oil.)

 

3 Blend half of the parsnips and stock in a food processor or liquidiser

until smooth. Blend the remaining parsnips and stock, then add to the rest.

For a really smooth finish, pass the soup through a sieve over a large bowl,

pushing it through with the back of a ladle.

 

4 Pour the soup into a clean pan, stir in the cream and season to taste.

Return to the boil and simmer until you have a fairly thick consistency.

While the soup is simmering, roast the chestnuts in a frying pan with a

little oil and seasoning until lightly golden. Drain on kitchen paper. Serve

the soup in warm bowls and sprinkle over the chestnuts. Dot the pesto on the

surface, then drizzle with extra virgin olive oil.