Gordon starts his Cookalong Live Christmas dinner with this nutty, luxurious soup
Please note: This is the new starter for Cookalong 7.
Serves 4
1. Melt the butter in a wide pan and add the parsnips. Allow to cook out briefly before adding the celery followed by the apples.
2. Add the curry powder and tear in a couple of sage leaves.
3. Season with salt and pepper and allow to soften before adding the chestnuts.
4. Pour in the stock and cream. Cover and allow to simmer for 4–5 minutes.
5. Remove the pan from the heat and pour in the cream.
6. Use a hand-held stick blender or a regular blender to liquidise the soup to a smooth and creamy purée (you may need to do this in batches if using a jug blender).
7. Taste and adjust the seasoning if necessary.
8. If you prefer the soup thinner, loosen the consistency with a splash of hot water.
9. Pour into warm bowls. Finely slice 3-4 sage leaves and sprinkle over the soup to garnish. Drizzle over a little olive oil and serve.
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