Chestnut soup

Chestnut soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
45g butter
2 onions, chopped
1 rasher bacon, rind removed and finely chopped
1 carrot, diced
1 stick celery, chopped
440g tinned unsweetened chestnut puree
salt and freshly ground black pepper
1.5 litres chicken stock
Croûtes and croûtons, to garnish

Method

  1. Melt butter in a heavy saucepan, add onion, bacon, carrot and celery and cook until softened. Stir in chestnut purée, salt and pepper and stock. Simmer for about 30 minutes. Put soup through a sieve or purée in a blender or food processor. Reheat and serve garnished with croûtons.
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