Lightly fry a large chopped onion with salt and pepper in your soup making pan. add  cubed parsnip and potato and about twenty bottled or canned chestnuts, (if you are in France, where they are very cheap,) or a couple of desert spoons full of chestnut puree (unsweetened).  a desert spoon full of creamed coconut half a teaspoon of cinnamon and nutmeg and a squeeze of lime juice.  simmer in a litre of water until everything is very soft, keep  topping the liquid up. when everything is breaking up it is time to mix it with your blender. Return to  a low heat to keep it warm while you stir in a small carton of cream or creme freche if you prefer a tangy, zingy taste.

This post is tagged chestnut, coconut, parsnip, Potato