chestnut soup

450g chestnuts
2 celery stalks
1 onion, large
salt and ground black pepper
1 bay leaf
1.2 litres chicken or turkey stock

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

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posted by ramtops on 12 Dec 06 - 5777 views


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