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For a hearty autumn soup, sauté an onion and four parsnips in butter, add 400g of peeled chestnuts and some quality stock, and when the parsnips are cooked, use a stick blender to puree the soup while it is still in the pan. Stir in lemon juice and pepper.
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I LOVE chestnuts in soup and my go-to is always chicken and chestnut but this sounds creamy and comforting.