Chestnut Soup

Chestnut Soup

By Grigor Published: January 2, 2013

• Makes: large pot (6 Servings)
• Prep: 20 mins
• Cook: 40 mins
• Ready In: 60 mins

A great winter warmer

Ingredients

• 2 425g tins Chestnut Puree merchant gourmet is stocked in waitrose and Sainsburys
• 1 medium Onion finely chopped
• 2 cloves Garlic peeled and finely chopped
• 250g Chestnut Mushrooms peeled and finely chopped
• 1 sprig Thyme leaves picked
• 150g Pancetta cubed
• 500ml Chicken Stock
• 2 tbspn Double Cream
• 2 Bay Leaves
• 1 tspn Salt
• 1 tspn Ground Black Pepper
• 1 small Bunch Chives chopped with kitchen scissors
• 2 tbsp Olive Oil

Instructions

1. Heat the oil cooking in a saucepan, then Sauté the onion garlic, onion and thyme.
   
2. Once softened add the mushrooms and Panetta and continue cooking until golden.
   
3. Add the chestnut purée and stir for a few minutes
   
4. Add the chicken stock and the bay leaves bring to the boil then simmer for twenty minutes.
   
5. Season, taste and adjust seasoning as necessary.
   
6. Remove the bay leaves then blend with a hand blender.
   
7. Taste and adjust seasoning if necessary.
   
8. Serve with a swirl of cream and some chopped chives
   

• Cuisine: British
• Course: Soup
• Skill Level: Easy