Start this recipe by placing the parsnips, thyme, 1 tbsp olive oil in a baking tray, season well with salt and pepper and bake for 20 minutes. Meanwhile, fry the onion and garlic in a pan for 3 minutes with the remaining oil. Next, add in the hot stock and soaked chestnuts. Bring to the boil, season with salt and pepper and reduce the heat. Cook for a further 30 minutes or until the chestnuts are cooked through. When ready, add in the cream and blitz together with the roasted parsnips. Place back into a pan to warm through then serve into deep soup bowls with the vegetable crisps served on top.

Serves 4

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