
Prep time:
Cook time:
Serves: 0
Ingredients
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1 1/2 pints vegetable or chicken stock
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3/4lb vacuum packed chestnut
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1 bouquet garni
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1 leek chopped
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1 carrot roughly chopped
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1 small onion chopped
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1 splash cream
Method
- Gently fry onion and leek in a large, heavy-based saucepan until soft.
- Add other veg, chestnuts, herbs.
- Fry for a few minutes more, then fill up with veg stock. Simmer until vegetables are soft.
- Pull out rosemary, liquidise.
- Serve with swirl of cream.
Additional Information
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Egg Free
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Gluten Free
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Vegetarian
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Starter
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Main Course
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Halloween
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Autumn
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Soup
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Make Ahead
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Can Freeze
Your comments
14/12/10 22:10
Sorry for lack of clarity! You can add bouquet garni or loose herbs - bay leaf, oregano, rosemary but remove the tough ones before liquidising. Add sherry +/or cream to serve
StephA 12/12/10 23:43
Yes am wondering about the sherry too. And we have our own chestnuts from the garden - would the weight be different if they are not vacuum packed?
lornahr 09/12/10 19:53
Really want to try this but having trouble following your method! Is bouquet garni the same as rosemary? If not, when did the rosemary go in? And when do I add the sherry? Thank you!
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