Ah.... soup.

As soon as the cooler weather hits Melbourne this is probably the most common dish I turn to for almost all of my lunches.

It really is the perfect meal as you can pack as much goodness in there as you like. You can keep it chunky and rustic (when I'm really hungry this is the style I crave), or you can blend it all up together until it's silky smooth.

I love them all. So picking this week's theme was a bit of a breeze really as I have a number of soup recipes earmarked for making - it was just a matter of choosing the perfect one, so I chose -

Chestnut and Parsnip Soup with pear puree

Cookbook: Country Style: Country Kitchen Author: Michael Ryan

Wow. What an amazing soup.

Subtle in flavour but so very, very filling (surprisingly so actually). You only need a small bowl to feel satisfied. The only extra I'd wish for to accompany this soup is a gorgeous roaring open wood fire to sit in front of with my blanket and book.

Unfortunately, there is a downside to this soup though. Peeling all those bloody chestnuts!

I never thought it would end, and my finger nails are ripped to shreds!

The process of shelling nuts (like podding peas) I usually find relaxing and enjoyable - but not chestnuts. Never ever again!

I definitely plan to make this soup again as it was absolutely delicious but it will be with the pre-peeled can/jar chestnuts. I'm sorry but that's just the way it goes. I'm quite sure the taste will be different but I think it's worth the try.

My finger nails think so too!

Check out my fellow challengers by clicking here

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