Food 2012 – Recipes (Chestnut and Carrot Soup)

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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


  1. 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.
  2. 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.
  3. Ladle the soup into 4 bowls, and sprinkle some parsley on the top.

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