Chestnut Soup

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Ingredients

1kg Chestnuts

3 shallots, finely sliced

1 mediums stick of celery, finely diced

500ml Vegetable stock

500ml Water

1 bay leaf

2 1/2 tbsp Verjuice

1/2 cup of cream

To serve:

10 thin strips pancetta (optional)

1 handful flat leaf parsley

 

Method

  • With a sharp knife, make a slit down the convex side of each chestnut to prevent them from exploding
  • Chestnuts can either be boiled or roasted
    • To boil: place chestnuts into a saucepan, cover with cold water and bring to the boil. Simmer chestnuts for 10 – 15 minutes
    • To roast: preheat oven to 200c, place chestnuts in a single layer on a tray and roast for 15 – 20 minutes
  • Remove five chestnuts at a time with a slotted spoon, and peel both the outer and inner shell to reveal the inner nut. You need to work fast, as once the chestnuts cool, it is much harder to remove both the outer and inner casings
  • Sauté finely sliced shallots in butter, then add the chestnuts and celery
  • Stir the mixture around for a few minutes – making sure the chestnuts don’t burn – then add the stock, water and bay leaf
  • Simmer for an hour and then puree
  • Pass the soup through a sieve, then mix in the cream and verjuice. Season generously
  • When ready to serve, bring the soup back to a simmer
  • Slice the pancetta (if using) in one cm strips and pan fry until crispy
  • Garnish each bowl of soup with crispy pancetta, parsley and some extra cream