We’ve been obsessed with chestnut soup lately. I’m pretty sure my body mass is 40% chestnut right now.
This is the perfect soup for a Christmas starter or evenings by the fire. We ladle it into mugs and serve it with hunks of hot sourdough. The reverie is palpable, like a toddler with a Twix.
3 white onions
2 tablespoons olive oil
3 fat garlic cloves, crushed
250g cooked chestnuts (from a vacuum pack)
700ml veggie stock
Peel and roughly chop your onions. Ditch the skin.
In your largest pot, warm some olive oil over a gentle flame and tumble in the chopped onions. Sweat for 10 minutes, until the onions are translucent and sweet. (video link below).
At this point, add the garlic and cook for a further 3 minutes.
Let the chestnuts and stock join the party. Fire up to a simmer and allow to putt-putter for 10-25 minutes.
Blitz in a blender until lusciously smooth, being careful not to scald yourself. I usually wait for the soup to cool down before using my blender.
Serve in dinky little espresso cups as a starter for loads of guests, or freeze in individual portions for another night. It’s worth remembering not to fill your jar or container fully with liquid if you plan on freezing (to avoid breakages). Fa la la la lahhhh …
From page 162 of Clever Batch cookbook . Have a merry Christmas friends! Know anyone who loves eating, but hates cooking? This might be the most perfect Christmas gift for them …