Chestnut soup

8 Feb

Serves 4-6

25g of butter
2 onions, chopped
1 garlic clove, finely sliced
2 celery sticks, chopped
1 large potato, diced
200g vac-packed chestnuts
1–1.2 litres vegetable stock
1 bay leaf
150–200ml single cream

In a pan, melt the butter and fry the onion, garlic and celery till soft but not coloured. Add the potato,the chestnuts,stock and bay. Boil, then simmer for 30 minutes. Once the potato is soft, remove the bay leaf and blitz with a hand blender till smooth,add salt and pepper,Stir in the cream and check the seasoning.

Thus soup can be served with croutons and crispy Bacon pieces




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