- 40g Graham’s butter
- 1 large onion, peeled, chopped
- 3 - 4 sticks of celery, chopped
- 2 x 200g packets of cooked chestnut pieces
- 1 litre chicken or turkey stock, hot
- 1 large or 2 small sage leaves
- Lemon juice
- 2 tbsp dry sherry
- Crispy bacon pieces, to garnish, optional
Heat the butter in a saucepan and gently fry the onion and celery until softened, about 10 minutes.
Add the chestnut pieces and stir well to coat. Add the hot stock and plenty of salt and pepper and the sage.
Bring to the boil, cover and reduce to simmer. Cook for about 20 minutes or until the vegetables are tender.
Then remove and discard the sage and liquidise or purée with a squeeze of lemon juice and the sherry.
Check seasoning and serve piping hot, with or without crispy bacon scattered on top.
Add a swirl of double cream just before you scatter with bacon on top.