Chestnut Soup
50 minutes
10
TO PRINT RECIPE
Control P
Introduction
This soup is a family favourite at Christmas time – just seems right time of year!
Oven temperature
N/A
Preparation
Peel and slice carrot, parsnip and celeriac
Chop parsley.
Instructions
Melt half butter and sauté the chestnuts until heated through and take out of pan.
Melt rest of butter and add vegetables and cook slowly until tender.
Add chestnuts, stock and wine bring to boil add seasonings, nutmeg and parsley.
Simmer for 10 minutes and puree.
Serve with a sprinkling of cayenne and dollop of sour cream.
Cooks tips
Make a day in advance for the flavours to develop, I add some cayenne while cooking but be careful as you don’t want it to overtake the delicate flavour. Also I added some chestnut puree to the soup,
Serve with
Thick slices of toast ideal for dunking!
Wine pairing
TO PRINT RECIPE
Control P
Ingredients
125g butter
800g cooked and peeled whole chestnuts
1 carrot
1 parsnip
1 celeriac
175ml stock
125ml Madeira
Ground nutmeg
Seasonings
Fresh parsley
Cayenne pepper
50ml soured cream