Ingredients

• 1 potato, diced
• 1 stalk celery, finely chopped
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 40g butter
• 1 kg chestnuts, peeled (500g peeled weight)
• 1 litre chicken stock
• 100ml cream
• salt and freshly ground black pepper
• 1 tablespoon sherry

Method

In a heavy based saucepan sweat vegetables in butter for 5 minutes. Add chestnuts and stock and simmer, cover for 25 minutes until nuts are tender.
Pour into a food processor and process until soup is quite smooth. Add cream and gently reheat, add sherry prior to serving.

 

Method