Parsnip Soup With Frothy Chestnuts

• 1 lb parsnip, peeled and quartered
• 1 onion, chopped
• 500 ml milk
• 500 ml vegetable stock
• 6 tablespoons unsweetened chestnut puree
• 100 ml milk
• 100 ml single cream
• 12 teaspoon grated nutmeg

1. Put the parsnips and onion in a pan with the milk and stock simmer for 25 minutes and blend until completely smooth.
2. Season if desired.
3. To make the cream, warm the puree, milk and cream together and season with salt, pepper and the nutmeg to taste.
4. To get a frothy finish whizz in a processor.

parsnip, onion, puree, milk, cream, nutmeg

Taken from www.food.com/recipe/parsnip-soup-with-frothy-chestnuts-192736 (may not work)