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Chestnut and Vegatable Soup

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

1. Sauté chopped vegetables and chestnuts in butter until lightly browned

2. Add 1½ litres of good quality stock (vegetable, beef or chicken).

3. Simmer for one hour, season to taste. Can be pureed for a smooth soup of left chunky.