Chestnut Soup


  • 400g chestnuts peeled & par-boiled
  • 70g unsalted butter
  • 2 garlic cloves, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 leek, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 bay leaf
  • 2 sprigs of thyme for the soup and a handful to garnish
  • 250ml white wine
  • 300ml Fino or Manzanilla Sherry
  • 2 ltrs chicken stock or vegetable stock if vegetarian
  • 1tsp salt
  • black pepper to taste
  • Optional extra - 200g diced bacon or crisp discs of chorizo to garnish


  • Step 1
    Gently cook the garlic, shallot, leek & celery in butter til soft - 15mins.
  • Step 2
    Add thyme, bay leaf chestnuts and cook for a further 10mins.
  • Step 3
    Add wine and cook until it has been absorbed
  • Step 3
    Add half of the sherry and cook for 10mins.
  • Step 4
    Add the stock, bring to the boil and simmer slowly for 1.5 hours.
  • Step 5
    Remove thyme and bay leaf, leave to cool and blend to a fine puree.
  • Step 6
    Add more sherry if wanted, gently reheat then serve and add garnish


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