Chestnut and sage soup - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

chestnut soup

Chestnut and sage soup

A tasty way to use up festive leftovers

This rich, elegant soup has the kind of sophisticated flavours that make it worthy of a dinner party. It’s also the perfect way to use up any leftover chestnuts from over the festive period.

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients (serves 4-6):

  • 3 tbsps olive oil
  • 15g butter
  • 1 medium onion
  • 6 sage leaves, roughly chopped
  • 1 small garlic clove
  • 1 litre vegetable stock
  • 400g cooked, peeled chestnuts
  • 100ml crème fraîche
  • Sea salt and freshly ground black pepper

Method

Step 1: Heat 1 tbsp of the olive oil and butter in a saucepan and sweat the onion for about 10 minutes

on a medium heat, until soft and translucent. Add the sage and garlic and sauté for a minute.

Step 2: Pour in the stock and add most of the chestnuts – reserve a handful for later on. Season with salt and pepper,

increase the heat and simmer for 15 minutes.

Step 3: Remove from heat and cool, then purée until very smooth in a blender. Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary. Warm through gently – do not let it boil.

Step 4: Slice the reserved chestnuts. Heat the rest of the olive oil in a small frying pan over a medium heat and

sauté the sage leaves for a few seconds until crisp, then drain.

Step 5: Ladle the soup into warmed bowls, scatter on the remaining chestnuts, sage leaves and a trickle of olive oil. Finish with a grinding of black pepper. Serve immediately.

Per portion:

Kcals: 251

Sat fat: 3.7g

Tags: food

Share on

or email.

  • Facebook
  • Digg
  • Delicious

CONNECT WITH STYLIST

Our Most…

Malmo

A weekend in Malmo

Stylist's Lauren Smith headed to Malmo in Sweden…

More
12 takes on Marilyn Monroe

12 takes on Marilyn Monroe

As soon as we saw the first photos (above) of…

More
Don't look now, it's the return of Retinol

Don't look now, it's the return of Retinol

It’s long been heralded as a wonder ingredient…

More
Gnocchi

Recipe: Homemade Gnocchi with Peas

Like most pasta, gnocchi always seems best left…

More

Your Vote Counts

It's one of the chilliest Augusts in decades. Are you...

It's one of the chilliest Augusts in decades. Are you...