Parsnip and chestnut soup recipe
 A delicious winter parsnip soup with extra richness from the chestnuts. Make it ahead for a Christmas starter - just fry the scallops at the last minute! 100g/3½oz unsalted butter600g/1lb 5oz parsnips, chopped1 small leek, trimmed and chopped150ml/5fl oz white wine200g/7oz cooked chestnuts (sold vacuum-packed)1.5 litre/2 pints vegetable stock (preferably homemade)salt and freshly ground black pepper8 scallops 100g/3½oz unsalted butter 600g/1lb 5oz parsnips, chopped 1 small leek, trimmed and chopped 150ml/5fl oz white wine 200g/7oz cooked chestnuts (sold vacuum-packed) 1.5 litre/2 pints vegetable stock (preferably homemade) salt and freshly ground black pepper 8 scallops Method Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft.Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste.Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside.Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes.Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top. Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste. Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste. Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside. Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside. Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes. Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes. Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top. Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top.