Have just made CHESTNUT and APPLE SOUP for the village lunch club. So good! But thank goodness for pre-peeled, precooked and vaccuum packed chestnuts. The first time I made it, I used fresh chestnuts and cooked them for a hour. Then, another hour later and with my fingertips covered in small cuts and nails horribly discoloured, they were ready to be added to the soup. What a performance! Sometimes, one is glad of a little convenience - and I don't mean a wee loo! Here's my recipe: Ingredients 3 tablespoons olive oil 2 onions, chopped 2 sticks celery, chopped (or other green veg) 2 cloves garlic 3 eating apples, peeled and chopped 1½ pints veg stock 8 oz peeled chestnuts Box mushrooms (8oz), chopped 2 teaspoons salt and good grinding black pepper ½ teaspoon grated nutmeg 2 teaspoons lemon juice 2 tablespoons finely snipped chives (or green tops of spring onions) Fresh parsley or other fresh herb
Method Heat oil, fry onions and celery/green veg Add garlic and chopped apples and cook for 5 mins, stirring to prevent sticking Add stock Stir in chestnuts and mushrooms >> simmer with pan half-covered for 15 mins Cool with a little milk before liquidising. Add S & P, nutmeg, lemon juice and snipped chives/spring onions Bring back up to heat before serving Add more milk if too thick for your taste - or single cream for luxury Garnish with chopped parsley (or other herbs) Bon appetit!
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