Parsnip Chestnut Apple Solstice Soup

Spice Profile: allspice, cinnamon, cloves, ginger, mace, nutmeg

Carefully use a knife to score an “X” on the flat sides of ½ lb. of chestnuts & roast at 420° for 16 mins, until the shells begin to peel away from the flesh. Peel the hard shell & the inner papery layer, discarding any that appear moldy. Sauté 1 small, chopped onion in olive oil, then add full spice packet (2 tsp Stock+Spice Chestnut Apple Soup Spice), plus the 2 lbs. parsnips washed & chopped, (not peeled). Sauté 1-ish minute more to activate the spices, then add peeled chestnuts. Cover with water, bring to a boil, then reduce to simmer for 45-ish minutes until everything is soft. In the last 5-10 minutes add 2 medium-sized apples, peeled, cored & chopped. Puree, adding water if too thick & add salt to taste.

While the soup simmers, cut 2 lbs. of sweet potatoes into matchsticks, coat with sesame oil & roast at 400° until crispy – turning periodically so they don’t burn.

Serve the soup topped with these sweet potato “lardons” & a small swirl of sesame oil, (optional).  Enjoy!