A parsnip soup drizzled with chestnuts. It is such cold and shortly before Xmas I love vegetarian dishes…soo much meat will be served next week. BTW, this recipe is adapted from a Gordon Ramsay recipe published at TIMES online.
Ingredients
1kg parsnip
1l vegetable/chicken broth or stock
75g cooked and peeled chestnuts
200g cream
25g butter
1/2 tsp sugar
Preparation: http://www.berlinkitchen.com/berlinkitchen/Slideshow_Parsnip_Soup.html" onclick="window.open(this.href);return false;