Chestnut Soup

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Ingredients

1.5 kg Chestnuts

30g butter

2 brown onions, peeled & chopped finely

1 clove garlic, peeled & crushed

1 litre chicken stock

Salt & freshly ground pepper

To serve- Springs of watercress

Sourdough rolls

Thick cream

Dry Sherry

Method

  • Preheat oven to 150ºc.
  • Score the chestnuts with a heavy knife & roast for 15 min.
  • While still hot halve each and scoop out the meat, discarding the shell & skin.
  • Melt the butter in a large saucepan, add the onions & garlic & cook, stirring, over a medium heat until tender.
  • Add the chestnuts and cool for 2 minutes.
  • Add the stock & enough water to cover & simmer for 30 minutes.
  • Remove the pan from the heat & cool mixture slightly.
  • Once cooled, blend in a food processor to a smooth thick liquid.
  • Return the mixture to the pan & reheat, adding water if necessary for a desired thickness.
  • Season with S & P. Ladle into bowls & top with springs of cress.
  • Serve with sourdough rolls or croutons, with thick cream & dry sherry on the side to be added as desired