Parsnip, Apple, Chestnut and Elderflower Soup Recipe

Recipe Sophie Michell Photographs courtesy of Bottlegreen Cordials Ingredients:

  • 450g parsnips, plus 1 extra small parsnip for crisps
  • 1 medium onion
  • 1 small cooking apple
  • 1 small potato
  • 2T olive oil
  • 150g cooked and peeled chestnuts, (ready prepared, vacuum packed variety is easiest)
  • 600ml vegetable stock
  • 1T fresh thyme (reserve a little for garnishing)
  • 4T Bottlegreen Elderflower Cordial
Directions: Peel and cube the parsnips, onion, apple and potato, reserving the extra parsnip. 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 five minutes. Add the chestnuts, vegetable stock, and thyme and 2T of elderflower cordial, bring to the boil, reduce to a simmer, cover and allow to cook gently for 20 minutes until softened. To make the parsnip crisps, preheat the oven to 140°C, peel the remaining parsnip and cut it into very thin slices. Toss in the remaining elderflower cordial and a little olive oil. Place an oiled, non-stick baking sheet 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 20 to 30 minutes, reducing the heat if the crisps are browning too quickly. 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. Serves 6 For more information about Bottlegreen Cordials, visit Bottlegreen Cordials are available at