Chestnut and parsnip soup

Chestnut and parsnip soup

Total: 40 Min. | Active: 40 Min.
Nutritional value / person: 282 kcal
, Fat: 15 g
, Carbohydrate: 26 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp butter
1 onion, finely chopped
150 g parsnips, cut into pieces
200 g frozen peeled chestnuts, defrosted
1 ¼ litres vegetable bouillon


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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How it's done

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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.


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