Mary Berry Parsnip And Chestnut Soup Recipe [Tips & Tricks]

If you’re looking for a cozy, comforting dish to warm you up, Mary Berry’s parsnip and chestnut soup is a must-try!

This recipe brings together the creamy sweetness of parsnips and the rich, nutty flavor of chestnuts, creating a deliciously smooth and hearty soup that’s perfect for chilly days. Plus, being such a simple yet flavorful dish, it’s easy to make and great for impressing guests or just treating yourself to a little something special. Trust Mary Berry’s expertise to deliver a bowl of pure comfort that’s both nourishing and satisfying!

Mary Berry Parsnip And Chestnut Soup Recipe

Ingredients Needed

To make Mary Berry’s Parsnip and Chestnut Soup, you’ll need a selection of simple yet flavorful ingredients that combine to create a rich, velvety soup with a comforting, earthy taste. The star ingredients in this recipe are, of course, parsnips and chestnuts.

These two elements work in harmony to deliver a sweet and nutty flavor profile, perfect for a winter meal. Here’s what you’ll need:.

• Parsnips (about 4-5 medium-sized): The parsnips should be fresh and firm, with no soft spots. They provide a natural sweetness to the soup, a flavor that intensifies once they’re roasted or sautéed. They also contribute to the creamy texture once blended.

• Chestnuts (150g or about 1 cup): Ideally, you want pre-cooked chestnuts for convenience. They lend a rich, earthy taste that pairs perfectly with the parsnips. If using raw chestnuts, they need to be scored, roasted, and peeled before use, but ready-to-eat chestnuts make the process quicker.

• Onion (1 medium): The onion adds depth to the soup, with its mild sweetness and savory flavor enhancing the overall dish. You’ll sauté it with other ingredients to release its natural sugars and fragrance.

• Garlic (2 cloves): Garlic imparts a subtle but essential note of warmth and depth. It’s sautéed with the onions, allowing the flavors to meld together beautifully.

• Carrot (1 medium): The carrot adds a slight sweetness and complements the parsnip without overpowering it. It also enhances the color of the soup.

• Vegetable stock (1 liter or 4 cups): This is the base liquid for the soup. Vegetable stock, whether homemade or store-bought, ensures that the soup remains vegetarian and adds an additional savory note that balances the sweetness of the parsnips.

• Double cream (100ml or 1/2 cup): The cream is added to give the soup a luxuriously smooth and rich texture. It also adds a gentle sweetness to round out the earthy flavors of the parsnips and chestnuts.

• Olive oil or butter (2 tbsp): To sauté the vegetables, you’ll need a fat that adds a bit of richness to the base. Olive oil is lighter, while butter imparts a deeper, creamier flavor.

• Salt and pepper (to taste): Simple seasoning that ensures all the flavors come together in perfect balance.

• Fresh thyme (optional, for garnish): Adding a few sprigs of thyme just before serving or as a garnish gives a fresh, herbal note that brightens the flavors of the soup.

Equipment Needed

Making Mary Berry’s Parsnip and Chestnut Soup requires some essential kitchen tools to ensure smooth preparation and cooking. Here’s what you’ll need:

• Large saucepan or stockpot: This will be the main pot in which you’ll cook the soup. A large pot gives you ample space to sauté the vegetables and combine the stock with ease.

• Sharp knife: You’ll need a sharp knife to peel and chop the parsnips, carrots, and onions. Precision is important, especially when preparing the parsnips, as uneven sizes may lead to uneven cooking.

• Chopping board: A stable surface is necessary for chopping vegetables. A large, sturdy chopping board will make your prep work easier and safer.

• Wooden spoon or spatula: Used to stir the vegetables while sautéing, ensuring even cooking and preventing them from sticking to the bottom of the pot.

• Blender or immersion blender: To achieve that smooth, velvety texture, you’ll need either a stand blender or an immersion blender. An immersion blender is especially handy for pureeing the soup directly in the pot, while a stand blender is more suitable for larger batches.

• Ladle: For serving the soup, a ladle will help you dish out the right amount without any mess.

• Measuring spoons/cups: These will ensure you’re adding the correct amount of cream, stock, and other ingredients to achieve the right balance of flavors.

How To Make Mary Berry’s Parsnip And Chestnut Soup

Mary Berry’s Parsnip and Chestnut Soup is both simple and elegant to prepare, and while the method might seem like just another vegetable soup, the combination of parsnips and chestnuts transforms it into something special. Here’s a step-by-step guide to making this delicious, hearty soup:

1. Prepare the vegetables: Start by peeling the parsnips, carrots, and onion. Chop the parsnips and carrots into small, even chunks. Dice the onion finely. Crush the garlic cloves with the side of your knife, then peel them.

2. Sauté the aromatics: In a large saucepan, heat the olive oil or butter over medium heat. Once hot, add the onion and garlic. Sauté for about 5 minutes until softened and fragrant, stirring occasionally to prevent burning. The aim is to soften the onion without letting it brown too much.

3. Add the remaining vegetables: Now, add the chopped parsnips and carrots to the pan. Stir to combine, allowing them to sauté for an additional 5 minutes. This helps to bring out their natural sweetness.

4. Incorporate the chestnuts: Add the chestnuts to the pan, followed by the vegetable stock. Stir everything together, ensuring that the ingredients are evenly distributed and covered by the stock.

5. Simmer the soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender. The parsnips should be easily pierced with a fork, and the carrots should be soft but not mushy.

6. Blend the soup: Once the vegetables are tender, remove the pot from the heat. If using an immersion blender, simply blend the soup until it is smooth and creamy. If using a stand blender, carefully ladle the soup in batches into the blender, then blend until smooth. If the soup is too thick, you can add a little more vegetable stock or water to reach your desired consistency.

7. Add the cream: Once blended, stir in the double cream. This will give the soup a rich, velvety texture and enhance its flavor. Season with salt and pepper to taste, adjusting the seasoning until it tastes just right.

8. Serve and garnish: Ladle the soup into bowls and garnish with a few fresh thyme sprigs for an extra touch of flavor and color. You can also drizzle a little more cream on top if you like a creamy finish.

Expert Tips

• Roast the parsnips for extra flavor: If you have the time, roasting the parsnips before adding them to the soup can intensify their natural sweetness. Simply toss them in olive oil, salt, and pepper, and roast them at 180°C (350°F) for 20-25 minutes before adding them to the pot.

• Use homemade stock for a deeper flavor: While store-bought vegetable stock is convenient, homemade stock will elevate the flavor of your soup. If you have time, simmer some vegetable scraps with herbs and water for a few hours to make your own stock.

• Adjust the cream for your preference: For a lighter version, you can reduce the amount of cream or replace it with a dollop of crème fraîche or Greek yogurt. Alternatively, you could omit the cream entirely for a vegan-friendly version.

• Adding a hint of spice: For a little kick, consider adding a pinch of ground nutmeg or ginger. These warm spices complement the sweetness of the parsnips and chestnuts perfectly.

• For a smoother texture: If you prefer an ultra-smooth soup, pass it through a fine sieve after blending to remove any remaining bits of skin or chestnut pieces.

Mary Berry’s Parsnip and Chestnut Soup is a comforting, flavorful dish that brings together earthy, sweet parsnips and rich chestnuts into a luxurious, smooth soup. It’s perfect for a cozy meal during the colder months, offering a perfect balance of sweetness and savory warmth. Whether you’re an experienced home cook or just getting started, this soup is easy to prepare and wonderfully satisfying.

By following these steps, you’ll create a dish that’s as delicious as it is nourishing, with an extra touch of elegance that’s characteristic of Mary Berry’s style. With a few simple ingredients, some thoughtful technique, and a bit of patience, you’ll have a bowl of homemade soup that feels like a hug in a bowl.

Easy Recipe Variations For Mary Berry’s Parsnip And Chestnut Soup

Mary Berry’s Parsnip and Chestnut Soup is a comforting, hearty dish, perfect for cozy dinners or special occasions. However, the beauty of this soup lies not only in its classic flavor combination but also in how easily it can be adapted to suit various tastes, dietary preferences, and ingredient availability. Here are some easy recipe variations to add a new twist or to accommodate your personal preferences:

1. Vegan Variation

For a vegan-friendly version of this soup, simply replace the butter with olive oil or coconut oil, and use vegetable stock instead of chicken or beef stock. The creamy texture traditionally provided by cream can be replaced by coconut milk for a subtle tropical flavor or by blended cauliflower for a more neutral, creamy base. This version is both rich and satisfying without the use of any animal products, making it perfect for plant-based diets.

2. Spicy Twist

For those who like a bit of heat in their soups, you can add a pinch of chili flakes or a finely chopped fresh chili to the base of your soup. The spice complements the sweetness of the parsnips and the richness of the chestnuts, creating a balanced contrast. A dash of smoked paprika or cumin can also lend an earthy, warm undertone, giving the soup an entirely different depth of flavor.

3. Herb Infusion

Incorporating fresh herbs like thyme, rosemary, or sage can enhance the natural flavors of the soup. Add a couple of sprigs of thyme or rosemary during the cooking process, letting the herbs infuse their flavors into the broth. If you’re looking for a fresher, slightly citrusy note, a handful of chopped parsley or coriander can be stirred in at the end, brightening up the dish.

4. Nutty Variation

While chestnuts are the star of this soup, you can further elevate the nuttiness by adding a few tablespoons of ground almonds or cashew butter. These additions will make the soup even creamier and intensify the nutty profile. For an extra crunch, you can also top the soup with roasted pumpkin seeds or crushed almonds as a garnish.

5. Roasted Vegetables

For more depth of flavor, consider roasting the parsnips before adding them to the soup. Roasting caramelizes the sugars in the parsnips, giving the soup a more robust sweetness.

You can also throw in other roasted vegetables like carrots, sweet potatoes, or even onions for additional layers of flavor. This variation would be especially delicious for fall or winter meals.

6. Addition Of Apples Or Pears

For a fruity twist, adding a peeled and chopped apple or pear to the soup can bring out a subtle sweetness and freshness. The fruit pairs beautifully with the parsnips, complementing their natural earthiness. A green apple, such as Granny Smith, will add a tangy contrast, while a sweeter variety like Gala will add more rounded sweetness.

Best Practices To Store Leftovers

Storing leftovers of Mary Berry’s Parsnip and Chestnut Soup is a great way to extend the life of this delicious meal. Soups tend to store well, and with a few simple tips, you can keep the soup fresh and tasty for several days.

1. Cooling Before Storing

Always allow the soup to cool completely before storing it in the fridge or freezer. Storing hot food can raise the temperature inside your refrigerator, which can encourage bacterial growth. To speed up cooling, you can transfer the soup into shallow containers, which will help it cool more evenly and quickly.

2. Refrigeration

In the fridge, Parsnip and Chestnut Soup can be stored in an airtight container for up to 3 days. Be sure that the container is tightly sealed to prevent the soup from absorbing any other odors from your fridge. When reheating, give the soup a good stir to redistribute the flavors and ensure it’s heated evenly.

3. Freezing

If you wish to freeze the soup for longer storage, divide it into smaller portions to make it easier to thaw and reheat. Store the soup in freezer-safe containers or resealable freezer bags, leaving a little room for expansion as the soup freezes.

Parsnip and Chestnut Soup can be stored in the freezer for up to 3 months. To defrost, simply place the container in the fridge overnight, or for a quicker method, use the defrost function on your microwave.

4. Reheating

Reheat leftover soup gently on the stove over low to medium heat, stirring occasionally to ensure that it doesn’t stick to the bottom of the pan. If the soup has thickened in storage, add a splash of vegetable or chicken stock to loosen it up and bring back its smooth, velvety texture.

What Goes Well With Parsnip And Chestnut Soup

Parsnip and Chestnut Soup is a wonderfully versatile dish, which means it can pair beautifully with many sides, breads, and accompaniments. Whether you’re looking for something light to balance the richness of the soup or a more indulgent pairing to make it a filling meal, here are a few ideas:

1. Crusty Bread

A classic pairing with any soup, a thick slice of crusty, rustic bread is perfect for dipping into Parsnip and Chestnut Soup. Whether it’s a warm, freshly baked baguette or a hearty whole-grain loaf, the crunchy texture and slight chewiness provide a satisfying contrast to the smooth, creamy soup. You can even spread a bit of butter or olive oil on the bread for added richness.

2. Grilled Cheese Sandwich

For a more indulgent pairing, a grilled cheese sandwich is a match made in heaven with parsnip and chestnut soup. The gooey melted cheese inside crispy, buttery bread pairs wonderfully with the soup’s earthy flavors, adding richness and texture that elevates the whole meal. Try using a sharp cheddar or a nutty Gruyère for an extra layer of complexity.

3. Salads

If you’re looking for a lighter, fresher contrast to the soup’s creamy consistency, a crisp salad is a great option. Opt for a simple mixed green salad with peppery arugula, nutty spinach, and a zesty lemon vinaigrette.

The acidity and freshness of the salad will cut through the richness of the soup. Alternatively, a beetroot and goat cheese salad, with its earthy sweetness, complements the chestnuts beautifully.

4. Roasted Vegetables

Serve the soup with roasted root vegetables like carrots, sweet potatoes, or parsnips, which mirror the flavors of the soup itself. Roasting the vegetables brings out their natural sweetness and adds a satisfying texture to balance the creamy consistency of the soup.

5. Cheese And Crackers

If you’re looking for something simpler, cheese and crackers can be a delightful addition. A soft, creamy Brie or tangy blue cheese offers a rich contrast to the soup, while the crunchy crackers provide a satisfying texture. Add a dollop of fig or apricot jam for a sweet contrast to the savory flavors of the soup.

Conclusion

Mary Berry’s Parsnip and Chestnut Soup is a versatile, comforting dish that can be enjoyed in numerous variations, making it an ideal recipe for any occasion. Whether you’re keeping it classic or giving it a spicy, herby, or vegan twist, the soup’s creamy texture and earthy flavors are always a crowd-pleaser.

Storing leftovers properly ensures that this delightful dish can be enjoyed for days to come, while pairing it with complementary sides like crusty bread, grilled cheese, or a fresh salad only enhances the overall dining experience. Whether you’re serving it as a starter, main dish, or alongside a hearty meal, Parsnip and Chestnut Soup is a timeless favorite that’s sure to satisfy every palate.

FAQs

What Ingredients Are Needed For Mary Berry’s Parsnip And Chestnut Soup?

Mary Berry’s parsnip and chestnut soup requires parsnips, chestnuts (either fresh or pre-cooked), onion, garlic, vegetable stock, butter, olive oil, thyme, and cream. Some recipes also include seasoning like salt, pepper, and nutmeg.

Can I Use Canned Chestnuts In Mary Berry’s Parsnip And Chestnut Soup?

Yes, you can use canned chestnuts in Mary Berry’s parsnip and chestnut soup. Just make sure to drain and rinse them before adding them to the soup for the best flavor.

How Do I Make Mary Berry’s Parsnip And Chestnut Soup Smoother?

To make the soup smoother, you can blend the soup in a blender or use a hand blender until it reaches a creamy consistency. Adding more cream or stock during blending can also help achieve a smoother texture.

Can I Make Mary Berry’s Parsnip And Chestnut Soup Vegan?

Yes, you can make Mary Berry’s parsnip and chestnut soup vegan by substituting the butter and cream with plant-based alternatives, such as olive oil or vegan butter and coconut cream or oat cream.

How Long Does Mary Berry’s Parsnip And Chestnut Soup Take To Cook?

Mary Berry’s parsnip and chestnut soup typically takes about 40-45 minutes to prepare and cook. This includes time for softening the vegetables and blending the soup until smooth.

Can I Prepare Mary Berry’s Parsnip And Chestnut Soup In Advance?

Yes, you can prepare the soup in advance. It stores well in the refrigerator for 2-3 days.

For longer storage, you can freeze the soup in an airtight container for up to 3 months. Reheat thoroughly before serving.

What Can I Serve With Mary Berry’s Parsnip And Chestnut Soup?

Mary Berry’s parsnip and chestnut soup pairs wonderfully with crusty bread, a light salad, or a drizzle of fresh cream or yogurt. You can also add some roasted seeds or croutons for extra crunch.

Is Mary Berry’s Parsnip And Chestnut Soup Gluten-free?

Yes, Mary Berry’s parsnip and chestnut soup is naturally gluten-free as long as you ensure that the vegetable stock and any additional ingredients you use are free from gluten. Always double-check labels if you’re concerned about gluten.

How Can I Add More Flavor To Mary Berry’s Parsnip And Chestnut Soup?

To add more flavor to the soup, try incorporating spices such as nutmeg or cinnamon, a splash of apple cider vinegar for tang, or fresh herbs like rosemary or bay leaves. Roasting the parsnips before adding them to the soup can also enhance the flavor.

What Is The Texture Of Mary Berry’s Parsnip And Chestnut Soup Like?

The texture of Mary Berry’s parsnip and chestnut soup is smooth and creamy, thanks to the parsnips and chestnuts. The chestnuts add a slight nutty richness, while the parsnips lend a sweet, earthy flavor.