Sunday, 1st January 2012 – Recipes (Chestnut and Carrot Soup)
Chestnut and Carrot Soup
900 g chopped carrots
300 g chestnuts, cooked and peeled
1 tin chestnut puree
6 sprigs flat leaf parsley
6 sprigs thyme
0.5 teaspoons ground ginger
3 bay leaves
3 chopped onions
6 sticks celery, sliced
3 tablespoons extra virgin olive oil
3 tablespoons butter
200 mls pouring cream (optional)
Salt and black pepper
1.5 litres chicken stock
Melt the butter and oil in a pan over a medium high heat. Add the carrots, onion, celery, thyme, parsley and bay leaf and stir for 4 or 5 minutes. Add the stock, ginger, chestnuts, chestnut puree, salt and pepper, cover and simmer until the carrots are tender. This will take about 20 – 30 minutes.
Remove the herbs. Process the vegetables and stock in a blender until smooth then put it back in the pan. Add the cream and warm through without boiling.
Ladle the soup into 4 bowls, and sprinkle some parsley on the top.