Chestnut Soup

Mon, 16 December 2019

Makes 1 litre

Ingredients

3 white onions
2 tablespoons olive oil
3 fat garlic cloves, crushed
250g cooked chestnuts (from a vacuum pack)
700ml chicken or vegetable stock

Method

Peel and roughly chop your onions. Ditch the skin.

In your largest pot, warm some olive oil over a gentle flame and tumble in the chopped onions. Sweat for 10 minutes until the onions are translucent and sweet.

At this point, add the garlic and cook for a further 3 minutes.

Let the chestnuts and stock join the party. Fire up to a simmer and allow to putt-putter for 25 minutes.

Blitz in a blender until lusciously smooth, being careful not to scald
yourself.

Serve with toasted pumpkin seeds or fried sourdough croutons. Leftovers can be stored in the fridge for three days or frozen in individual jars for three months. 

 

Fried mushrooms and crème fraîche are also very good friends with chestnuts. We serve this on Christmas day and make it weeks in advance to save on stress and time.