Recipe of the month

Spiced Parsnip, Apple and Chesnut Soup

Ingredients

•    85g Butter
•    2 medium onions, chopped
•    2 sticks celery, chopped
•    2 cloves garlic, chopped
•    2 tbsp fresh thyme leaves
•    2 tbsp fresh sage chopped
•    ½ tsp curry powder
•    400ml dry white wine
•    1 litre vegetable stock
•    280g parsnips, peeled and chopped
•    12 cooked chestnuts, tinned and vac packed

1. Heat butter in a large saucepan.  Add in your onions, celery, garlic, thyme, sage and curry powder and cook gently until softened

2. Pour in your white wine and bring to the boil

3. Add the stock, parsnip, apple and chestnuts

4. Season well with salt and pepper, then simmer for 20-30 minutes or until the parsnips are tender

5. Puree the soup in a liquidiser until smooth then return it to the pan and bring to the boil

6. Finally check seasoning.