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How to make

Chestnut Soup

Recipe by: 

Sue Lawrence

A warming and delicious starter that will gets mouths watering at the start of any Christmas dinner. Thanks Sue!
Prep time
10 minutes
Cook time
30 minutes
Difficulty
Easy
Servings
6

Ingredients: 

  • 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

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Instructions: 

Step 1

Heat the butter in a saucepan and gently fry the onion and celery until softened, about  10 minutes.

Step 2

Add the chestnut pieces and stir well to coat.  Add the hot stock and plenty of salt and pepper and the sage.  

Step 3

Bring to the boil, cover and reduce to simmer. Cook for about 20 minutes or until the vegetables are tender.  

Step 4

Then remove and discard the sage and liquidise or purée with a squeeze of lemon juice and the sherry.

Step 5

Check seasoning and serve piping hot, with or without crispy bacon scattered on top.

 

Top Tip:

Add a swirl of double cream just before you scatter with bacon on top.

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