Chestnut and sage soup
- Published
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