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Chestnut and Vegatable Soup |
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Sauté chopped vegetables and chestnuts in butter until lightly browned, add 1½ litres of good quality stock (vegetable, beef or chicken), simmer for one hour, season to taste. Can be pureed for a smooth soup of left chunky.
Ingredients 250g peeled chestnuts 2 leeks 2 carrots 2 onions 2 parsnips 2 sticks celery
Method
Sauté chopped vegetables and chestnuts in butter until lightly browned, add 1½ litres of good quality stock (vegetable, beef or chicken), simmer for one hour, season to taste. Can be pureed for a smooth soup of left chunky.
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