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

Chestnut and sage soup