Chestnut Soup Recipe
Ingredients:
- # 1 lb. (450g) chestnuts
- # 2 celery stalks
- # 1 onion, large
- # salt and ground black pepper
- # 1 bay leaf
- # 2 pints (1.2 litres) chicken or turkey stock
Directions:
- # Pre-heat the oven to 400F, Gas Mark 6, 200C
- # With a sharp knife, make a slit in the outer skin of the chestnuts
- # Arrange chestnuts on a baking sheet and bake in the pre-heated oven until the skins crack
- # Peel off the two layers of skin off the chestnuts while they are still hot and place in a pan
- # Add all the remaining ingredients, bring to the boil, then lower the heat before covering the pan and allowing it to simmer for about 45 minutes
- # Check that the chestnuts and celery are tender then remove the bay leaf
- # Pour the soup into a blender to produce a smooth puree
- # Return to a pan and heat gently, thinning with a little milk if necessary, before serving