Sweet Chestnut Soup is a traditional British recipe for a classic soup of sweet chestnuts cooked in stock. The full recipe is presented here and I hope you enjoy this classic British version of: Sweet Chestnut Soup.
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Ingredients:
350g chestnuts
1l stock (meat stock or strong vegetable stock)
salt and black pepper, to taste marron glacé, to garnish
4 tbsp finely-chopped chives, to garnish
Method:
Cut the tops off the chestnuts then place on a baking tray and set in an oven pre-heated to 180°C. Bake for about 20 minutes, or until the chestnut skins come away then remove from the oven and peel.
Chop the chestnuts roughly then add to a pan along with the stock. Bring to a boil and cook until the chestnuts are soft then either puree in a food processor or pass through a fine-meshed sieve. Return to the pan, season to taste and heat through. Ladle into warmed soup bowls, garnish with finely-chopped chives and serve.
