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Chestnut and parsnip soup
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 282
  • Fat about 15g
  • Carbohydrates about 26g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 150 g parsnips, cut into pieces
  • 1.25 litres vegetable bouillon
  • 200 g frozen peeled chestnuts, defrosted
  • 80 g bacon strips, finely chopped
  • 50 g frozen peeled chestnuts, defrosted, roughly chopped
  • 1 organic orange, use a little grated zest
  • 5 sprigs thyme, leaves torn off
  • 1 pinch salt
  • 2 tbsp crème fraîche
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And that's how it's done
And that's how it's done
Heat the butter in a pan. Sauté the onion and parsnips for approx. 3 mins. Add the chestnuts, cook briefly, pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 25 mins. until soft. Blend the soup.
Gently fry the bacon and chestnuts in a frying pan until crispy, without adding any oil. Add the orange zest and thyme, season with salt, mix. Plate up the hot soup, season with salt, top with the crème fraîche, bacon and chestnuts.