Roasted Chestnut and Lentil Soup with Parsnip Crumbs

 

This is a really easy soup and perfect for the autumn and winter chestnut season.

If the chestnuts are not in season or unavailable, then substitute extra parsnips.  (except for the chestnuts).  The chestnuts give an almost sweet creaminess to the soup.  Adjust the amount of water to get your own personal idea of thickness and season as much or as little as you like.  Remember this soup can take a lot of salt so be wary as once it’s in you can’t take it out.

I generally find with recipes like this cook the ingredients in just enough water. Puree and then adjust with extra water.

This soup also benefits from a good overnight rest, as it seems to taste better the next day. The parsnip crumbs add a crunch and salty earthiness which is my version of vegan parmesan cheese and a play on the Italian “pan gratiato” (breadcrumbs fried in butter) which is used as an alternative for cheese on pasta dishes. 

As with all my recipes (except pastry) the quantities are a rough guide, experiment and enjoy.

 
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Ingredients (serves 4)

  • 2 large leeks, white only washed

  • 1 small clove of garlic

  • 150g of roasted chestnuts*

  • 200g lentils (small dark Puy lentils are my choice)

  • 2 parsnips peeled and cores removed.

  • Splash of good extra virgin olive oil

  • Sea salt and black pepper


Method

The soup

  1. Roughly chop the leek, parsnip and garlic.

  2. Sweat in the oil with a very small pinch of salt until soft.

  3. Add the washed lentils (these can be soaked in water overnight).

  4. Cover with water and simmer until soft. Skim any foam that appears and add water if it looks too dry.

  5. Allow to cool, and puree. A high speed blender works best, just be careful when pureeing hot liquids as the lid will jump off due to the heat of the soup.

  6. Pass through a fine strainer pushing though all the liquid with the back of a spoon or ladle.

  7. The soup is now ready to serve.  Reheat in a pot with extra water if needed and season with salt and pepper to taste.

  8. Serve with parsnip crumbs, sautéed kale and baby cress (if you can find it). This soup is also great with a sauté of mushrooms.

 

Parsnip crumbs

  1. Peel two parsnips, removing the core and placing in a food processor with some old sour dough bread.

  2. Pulse until you have a finish crumb. 

  3. Heat some good olive oil in a frying pan and gently fry until golden.

  4. Season with salt and pepper.

  5. Drain off the oil.

  6. Cool and store in an air tight container.

 

*Chestnuts are cooked by scoring the outside with a sharp knife (stops them exploding).  Roast in a 180-degree oven for around 10 to 15minutes.  The shell should start to open.  Allow to cool and then crack and remove the flesh.

 
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