Mary Berry’s Parsnip and Chestnut Soup is a refined, velvety blend of earthy parsnips and sweet, nutty chestnuts-an ideal dish for the colder months. It’s one of those recipes that feels like a hug in a bowl. The subtle sweetness of parsnips pairs beautifully with the creaminess and depth of the chestnuts, creating a soup that is both nourishing and indulgent.
This soup is especially popular around the holiday season in the UK, often served as a sophisticated starter for Christmas dinners. It’s simple enough to prepare on a weekday but elegant enough to grace the table at a special gathering. Whether you’re a seasoned cook or just starting out, Mary’s version of this classic offers ease and elegance in one spoonful.
Mary Berry’s Parsnip And Chestnut Soup Recipe
Ingredients Needed
Let’s break down what goes into this warm, inviting soup. Each ingredient plays a starring role, contributing to its luxurious texture and rich, nutty flavor.
Core Ingredients
- Butter (about 50g / 3½ tbsp) – For gently sautéing and adding richness.
- Onion (1 large, chopped) – The aromatic base that sets the savory tone.
- Parsnips (500g / about 3-4 medium, peeled and chopped) – Earthy, slightly sweet, and hearty.
- Cooked Chestnuts (200g / vacuum-packed or canned) – Sweet and creamy with a unique texture.
- Garlic (1 clove, crushed or minced) – Subtle depth and aroma.
- Vegetable or Chicken Stock (1.2 liters / 5 cups) – To bring everything together with savory flavor.
- Milk (150ml / about ⅔ cup) – Adds creaminess without overpowering.
- Salt and Pepper (to taste) – Essential seasonings to enhance flavor.
Optional Garnishes
- A swirl of cream or crème fraîche – For extra indulgence.
- Chopped parsley or chives – Adds a pop of color and freshness.
- Toasted chestnut pieces or croutons – For texture and visual appeal.
Equipment Needed
No need for fancy gadgets here-this is straightforward kitchen magic. But having the right tools makes the process smoother:
- Large saucepan or soup pot – Big enough to hold all your ingredients comfortably.
- Wooden spoon or spatula – For stirring the ingredients without damaging the pot.
- Sharp knife and cutting board – For prepping your vegetables with ease.
- Blender (stand or immersion) – To achieve that dreamy, smooth texture.
- Measuring jug or cups – For accuracy with your liquids.
- Ladle – For serving without spills.
- Fine sieve (optional) – For an ultra-smooth finish if you want to strain the soup.
Instructions To Make Mary Berry’s Parsnip And Chestnut Soup
Ready to turn humble ingredients into something extraordinary? Follow these detailed steps for a truly satisfying soup experience.
1. Prep The Base
Start by melting the butter in your large saucepan over medium heat. Once it’s gently bubbling, add the chopped onion and garlic. Cook them slowly-don’t rush this! Let them soften and become translucent, which usually takes about 5-7 minutes. This slow sauté helps build a deep, aromatic base for the soup.
2. Add The Stars
Add the peeled and chopped parsnips to the pan and stir well to coat them in that buttery, oniony goodness. Cook for another 5 minutes to soften slightly and develop flavor. Then, stir in the cooked chestnuts, breaking them up a bit with your spoon to help them blend in later.
3. Pour In The Stock
Now, pour in your stock. Bring everything to a boil, then reduce to a simmer. Cover the pot with a lid and let it bubble away gently for about 25-30 minutes, or until the parsnips are completely tender.
4. Blend Until Smooth
Remove the soup from the heat and let it cool slightly. Now for the magic moment: blending. If you’re using a stand blender, work in batches to avoid overflow. If you’re using a hand blender, you can blitz it straight in the pot. Blend until the mixture is completely smooth and silky.
5. Add The Milk And Season
Return the soup to the stove over low heat. Stir in the milk and season with salt and pepper to taste. Gently reheat-do not boil-until it’s warmed through. Taste again and adjust seasoning if needed.
6. Serve And Garnish
Ladle the soup into bowls and finish with your choice of garnishes: a swirl of cream, some chopped herbs, a few crispy croutons, or even a crumble of toasted chestnuts. Serve with warm crusty bread for the ultimate comfort meal.
Tips And Tricks
Mary Berry’s recipes are all about balance and ease, but here are a few extra pro tips to elevate your soup game:
- Don’t skimp on the sauté: Letting the onions and garlic cook slowly adds layers of flavor that make the soup shine.
- Use vacuum-packed chestnuts: These are soft, sweet, and ready to use-no shelling or roasting needed.
- Try roasting your parsnips: For an even richer, more caramelized flavor, roast the parsnips at 200°C (392°F) for 20 minutes before adding them to the pot.
- Add a dash of nutmeg or white pepper: For a subtle warmth that enhances the soup’s flavor profile.
- Make it vegan: Simply swap the butter for a plant-based alternative and use non-dairy milk (like oat or almond).
- Freeze for later: This soup freezes beautifully. Store in portions and thaw gently for a quick, hearty meal.
Mary Berry’s Parsnip and Chestnut Soup isn’t just a recipe-it’s a culinary embrace. It’s the kind of dish that fills your kitchen with comforting aromas, your belly with warmth, and your heart with joy. With its creamy texture, gentle sweetness, and wholesome depth, this soup is perfect for winter gatherings, quiet nights in, or anytime you need a bowlful of comfort.
Whether you’re crafting a festive starter or just feeding your soul on a cold day, this recipe brings timeless British elegance and homestyle nourishment to your table-exactly the kind of magic Mary Berry is known for.
So go on, tie on your apron, and let this soup simmer its way into your heart.
Easy Recipe Variations For Mary Berry’s Parsnip And Chestnut Soup
Mary Berry’s original version is beautifully balanced, with the earthiness of parsnips and the sweet, nutty essence of chestnuts creating a soup that’s both hearty and elegant. But don’t be afraid to get creative – this is a wonderfully flexible recipe that welcomes personal flair.
1. Add A Touch Of Spice
If you’re a fan of bold flavors, a few warming spices can transform this soup. A pinch of ground cumin, coriander, or smoked paprika adds depth and warmth. For a more exotic twist, try a spoonful of mild curry powder or even a grating of fresh ginger to bring in a subtle zing.
2. Swap The Dairy
Mary typically finishes her soup with cream for that classic luxurious texture. But you can easily tweak this to suit different dietary needs. Use coconut milk for a vegan option with a hint of sweetness that pairs beautifully with the chestnuts. Or try oat cream or cashew cream for a similarly rich, plant-based alternative.
3. Enhance With Vegetables
Parsnips are the star here, but the supporting cast is yours to cast. Roasted carrots, leeks, or celeriac blend harmoniously and can slightly adjust the sweetness or texture. For a bit of bite, you could even stir in some sautéed mushrooms just before serving for an earthy counterpoint.
4. Introduce An Herbal Element
Fresh herbs can elevate this soup from simple to stunning. Try blending in a small handful of fresh thyme or rosemary while cooking. Garnish with chopped parsley, chervil, or a swirl of basil oil for a fresh, aromatic finish.
5. Make It Chunky Or Smooth
Mary’s version is typically smooth and blended, but not everyone loves a purée. Consider reserving some roasted chestnut chunks and parsnip pieces to stir in at the end. This creates a rustic, more textured soup that’s ideal for dipping crusty bread.
Storing Leftovers
Soup lovers, rejoice: this soup stores exceptionally well. In fact, like many soups and stews, the flavor deepens after a day or two – making leftovers something to look forward to.
Refrigeration
Let the soup cool completely before transferring it to an airtight container. It will keep beautifully in the fridge for up to 4 days. If the soup thickens upon chilling (as it often does due to the starch in parsnips), simply stir in a splash of water, milk, or stock while reheating to restore the original texture.
Freezing
This soup is also a freezer champion. Pour cooled soup into freezer-safe containers or resealable bags (leave a bit of room at the top for expansion), and freeze for up to 3 months. Label the containers with the date and reheat gently from frozen or after thawing overnight in the fridge. Again, add a little extra liquid if it’s too thick.
Reheating Tips
Reheat on the stovetop over medium heat, stirring occasionally to ensure it heats evenly. Microwave works too – just do it in intervals and stir in between. For soups with cream or plant-based milk, slow heating helps avoid any separation.
What To Eat With Mary Berry’s Parsnip And Chestnut Soup?
This soup shines as a starter or light lunch, but with the right accompaniments, it can easily be transformed into a satisfying, complete meal. Here are some tried-and-true pairings that will elevate the experience:
1. Bread, Bread, Glorious Bread
A no-brainer, right? A crusty sourdough or wholegrain roll is perfect for dipping into the creamy soup. For something more indulgent, go for garlic bread, cheese toasties, or rosemary focaccia. Want a flavor match made in heaven? Try chestnut bread or something with hints of sage or walnut.
2. A Sharp Salad
Balance the richness of the soup with a salad that brings a fresh, tangy contrast. Think: a rocket and pear salad with walnuts and a mustard vinaigrette, or a beetroot and goat’s cheese salad with a balsamic glaze. The sweetness of the chestnuts pairs beautifully with punchy, peppery greens.
3. Cheese & Charcuterie
To make it more of a rustic winter spread, serve a board of soft cheeses (brie, goat cheese, or camembert work beautifully) with some prosciutto, fig jam, and nuts. It becomes an elegant, hearty meal that feels celebratory without being fussy.
4. Savory Tarts Or Quiches
A slice of caramelized onion and gruyère tart or leek and mushroom quiche makes a perfect companion. The buttery pastry and rich fillings complement the velvety soup without overpowering it.
Conclusion
Mary Berry’s Parsnip and Chestnut Soup is more than just a cozy bowl of winter comfort – it’s a canvas for culinary creativity. Whether you’re spicing things up, keeping it creamy or going vegan, there are so many ways to adapt this timeless recipe to suit your taste or the occasion.
And with its excellent storage potential, you can enjoy it over multiple days or stash it in the freezer for when you need a quick, soul-warming meal. Paired with the right sides – think crusty breads, crisp salads, or a lush cheese board – this soup can swing from a humble weekday lunch to a festive holiday starter with ease.
So go ahead, make it your own. Stir, taste, tweak – and most importantly, enjoy every spoonful of this elegant, earthy delight.
FAQs
What Ingredients Are Needed For Mary Berry’s Parsnip And Chestnut Soup?
Mary Berry’s parsnip and chestnut soup requires a selection of ingredients to bring out the rich, earthy flavors of the soup. You’ll need parsnips, chestnuts (either fresh or vacuum-packed), onion, garlic, vegetable stock, butter, olive oil, thyme, and cream. Some variations might include a splash of white wine or a garnish of chopped herbs to enhance the taste.
Can I Make Mary Berry’s Parsnip And Chestnut Soup Ahead Of Time?
Yes, you can absolutely make this soup ahead of time. In fact, like many soups, it tends to develop more flavor after resting. Once cooked, allow it to cool, then store it in an airtight container in the fridge for up to 3 days. If you’d like to store it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before freezing, and reheat it thoroughly when ready to serve.
How Can I Make Mary Berry’s Parsnip And Chestnut Soup Vegetarian Or Vegan?
To make Mary Berry’s parsnip and chestnut soup vegetarian or vegan, you can substitute the butter and cream with plant-based alternatives. Use olive oil or a vegan butter for sautéing the onions and garlic, and opt for coconut cream or a dairy-free cream alternative to give the soup a creamy texture. Additionally, ensure that the vegetable stock you’re using is vegan-friendly by checking that it doesn’t contain any animal-derived ingredients.
