Parsnip and Sherry Soup with Hazelnut Pesto

The addition of hazelnut pesto to Shaun Hill's soup gives both contrast and life to the dish
By Shaun Hill
Parsnip and Sherry Soup with Hazelnut Pesto
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the pesto

  • 75 g toasted hazelnuts
  • small bunch flat-leaf parsley
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 1 tbsp hazelnut oil

For the soup

  • 100 g unsalted butter
  • 500 g parsnips, peeled and chopped
  • 4 shallots, chopped
  • 3 small leeks, white and pale green parts only, chopped
  • 4 tbsp dry sherry
  • 750 ml water
  • 2 tbsp double cream


1. For the pesto: blend all the ingredients together using a food processor, blender or pestle and mortar. Refrigerate until needed.

2. For the soup: heat the butter in a heavy pot and cook the parsnips, shallots and leeks until brown. Add the sherry and boil until it has evaporated. Stir in that water and bring the soup to the boil. Cover and simmer for 20 minutes, by which time the vegetables should be soft.

3. Puree the soup in batches using a food processor or blender, then return it to the pot and reheat, adding the cream. Taste for seasoning and add salt and pepper as needed.

4. Serve with spoonful of the hazelnut pesto in each bowl.

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