A Soup for the Festive Season
This thick and warming soup would be lovely to feed to a crowd after an evening’s Carol Singing or works well as a starter. It’s also a good way to use up any uncooked veg and chestnuts that you have left over from Christmas lunch.
Chestnut Soup
150g onions – peeled and sliced
30g garlic cloves – peeled and crushed
30ml olive oil
50ml dry sherry
125 g celeriac – peeled and sliced thinly
125 g carrot – peeled and sliced thinly
1 ltr vegetable stock
1 x bouquet garni
180g cooked and peeled chestnuts
Fry the onion and garlic till soft in the oil
Add the sherry
Add the vegetables and cook slowly over a low heat for 20mins
Add the stock, bouquet garni and chestnuts and cook for another 20mins covered
Remove bouquet garni and blitz until smooth in a food processor.
Adjust seasoning and serve with a sprig of thyme
150g onions – peeled and sliced
30g garlic cloves – peeled and crushed
30ml olive oil
50ml dry sherry
125 g celeriac – peeled and sliced thinly
125 g carrot – peeled and sliced thinly
1 ltr vegetable stock
1 x bouquet garni
180g cooked and peeled chestnuts
Fry the onion and garlic till soft in the oil
Add the sherry
Add the vegetables and cook slowly over a low heat for 20mins
Add the stock, bouquet garni and chestnuts and cook for another 20mins covered
Remove bouquet garni and blitz until smooth in a food processor.
Adjust seasoning and serve with a sprig of thyme