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
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.
