Parsnip, Apple, Chestnut and Elderflower Soup with Parsnip Crisps

Perfect for a Christmas starter, or served in little coffee cups at a drinks party, this delicious soup is packed with festive flavours.

Serves: 6 or approx 20 little cups

Preparation time: 40 mins

Cooking time: 30 mins

Ingredients:

• 450g parsnips, plus 1 extra small parsnip
• 1 medium onion
• 1 small bramley apple
• 1 small potato
• 2tbsps olive oil
• 150g cooked and peeled chestnuts, ready prepared vacuum packed are easiest
• 600ml vegetable stock
• 1 tbsp fresh thyme, reserve a little for garnishing
• 4 tbsps bottlegreen Elderflower Cordial

Mehod:

1. Peel and cube the parsnips, onion, apple and potato, reserving the extra parsnip.
2. Heat half of the olive oil in a large saucepan, add the chopped vegetables, allow to soften, but not colour, over a low heat for approx 5 mins.
3. Add the chestnuts, vegetable stock, and thyme and 2tbsps of elderflower cordial, bring to the boil, reduce to a simmer, cover and allow to cook gently for approx 20mins until softened.
4. Meanwhile make the parsnip crisps, pre-heat the oven to 140c, gas mark 1, peel the remaining parsnip and cut into very thin slices, toss in the remaining elderflower cordial and a little olive oil. Place oiled non stick baking parchment onto a baking tray, arrange the parsnip slices in a single layer over the paper, and bake in the oven until golden and crisp for approx 20-30 mins, reducing the heat if browning too quickly.
5. Cool the soup a little, blend until smooth, season to taste, adding more stock, or a little milk or cream, until you have the desired consistency. Serve topped with the parsnip crisps and a sprinkling of thyme.

Cooks tip: The parsnip crisps can be made ahead and stored in an airtight container.