parsnip and chestnut soup with sage oil

Parsnip and chestnut do work really well together but the addition of sage oil really lifts this soup to a whole new level.

1 onion, chopped
1 clove garlic, finely chopped
350 g parsnips, peeled and chopped
300 g peeled and cooked chestnuts
1 litre vegetable stock
½ tsp sea salt
pinch freshly ground black pepper
1 tbsp extra virgin olive oil

For the Sage Oil:
10 g fresh sage leaves
80 ml extra virgin olive oil

View the full recipe at The Circus Gardener’s Kitchen →