Recipe for Creamy Ginger Chestnut and Parsnip Soup

Recipe for Creamy Ginger Chestnut and Parsnip Soup:

 

 

 

 

 

 

 

 

 

 

appearances as a soup ingredient. Puréeing brings out the flavors in this delicately nuanced soup which also features cauliflower, chestnuts, and ginger.

Soups find favor year-round but also find special popularity for kicking off the richly hued autumnal season. A special niche is reserved for creamy soups, which, usually served chilled during summer's hotness, are now enjoyed for their autumnal incarnation as steaming hot celebrations of the season's rich harvest.
Puréeing intensifies the flavors of its ingredients, especially vegetables, and parsnips are no exception. Their lemony scent and richness of taste and texture emerge in purées. In particular, old and weirdly shaped parsnips find redemption in purées.
The culinary equivalent of companion planting, companion cooking pairs complementary flavors, thereby finessing further taste bud enjoyment of the dining experience. As such, cauliflower contributes smooth, full-bodied creaminess to the texture of this soup and also absorbs the contrasting flavors of garlic and ginger within its subtle florets. Moreover, color variation may be achieved by selecting from cauliflower's other colors, such as green, orange, or purple. Chestnuts provide an underlayer of robust nutty nuances which harmonize with the distinctive presence of onions. (Oftentimes I substitute cashews or combine cashews with chestnuts; both variations blend beautifully with the other ingredients.) Lacing through all the ingredients is a bouquet of apple cider and broth.
Creamy Ginger Chestnut and Parsnip Soup is a reminder of the satisfying appeal of soups as essential comfort food on the world's culinary stage.

Ginger rhizomes enchant with the intriguing variety of their shapes.

Recipe for Creamy Ginger Chestnut and Parsnip Soup

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Prep time 15 min  -  Total time 50 min

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Ingredients for 6 servings
Use whole canned chestnuts or allow time in advance to mark X, roast (about 25 minutes in oven) and peel fresh chestnuts.

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Ingredients

1 Tablespoon sunflower oil
1 10-ounce can whole chestnuts with liquid

• Or:  Prepare in advance 1 pound chestnuts for roasting and peeling (takes about 30 minutes at  425°F [220°C.; gas mark 7]; makes about 2 cups)
• Or:  Substitute 1 pound of cashews or combine 1/2 pound of cashews and 1/2 pound of chestnuts

1 clove garlic, minced
1 1-ounce ginger root, minced

• Or:  1 teaspoon ground ginger

1 medium red onion, chopped or diced
1 head of cauliflower, quartered, with leaves chopped

• Note:  Cauliflower leaves are deliciously nutritious!

1 pound parsnips (= usually 4 medium parsnips), sliced
1 quart apple cider
1 14.5 ounce can of broth:  chicken or vegetable
1 Tablespoon fresh chopped parsley

• Or:  1 teaspoon dried parsley

1 teaspoon white pepper
1/2 cup heavy cream
1 bunch of chives, chopped for garnish
3 teaspoons dark brown sugar for garnish (= 1/2 teaspoon per serving)

Instructions

1.  In large pan heat oil over medium heat.

• Add chestnuts, garlic, ginger, and onions.
• Stirring frequently, cook for 5 minutes.

2.  Stir in apple cider and broth. Add cauliflower and parsnips.

• Increase heat to medium-high and bring to a boil.

3.  Reduce heat to medium. Sprinkle with parsley and white pepper, cover, and simmer until vegetables are tender, usually about 25 minutes.
4.  Working in batches, transfer ingredients with sufficient cider-broth to blender and purée until desired smoothness and thickness.
5.  Return puréed mixture to pot over burner set at medium.

• Fold in heavy cream and heat throughout, usually about 5 minutes.

Transfer to serving bowl or to individual bowls.
Garnish with chives and dark brown sugar.
Servings:  6.

Chestnuts echo parsnips' creamy coloring while contributing desirable nuttiness and texture.