Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Soup

    Roast chestnut, apple and parsnip soup 

    
25g butter
2 medium parsnips, peeled and chopped
2 celery stalks, chopped
2 apples, peeled, cored and chopped
200g pack roasted chestnuts, roughly chopped
800ml hot ehicken or vegetable stock
single cream, to serve

    Melt the butter in a wide pan and add the parsnips, celery and seasoning. Stir over a high heat for 4-6 minutes until the vegetables are lightly golden. Tip in the apples and cook, stirring occasionally, for another 4-5 minutes. Add the chestnuts, pour in the stock and simmer. Cook for another 5-10 minutes until the parsnips are tender, then remove from the heat.

    Using a blender, liquidise the soup until smooth. Return to the pan, and adjust the seasoning. If you prefer a thinner soup, add a splash of boiling water. Reheat gently to serve in small cups with a swirl of cream.