Chestnut & Cranberry Soup

• 6 Shallots chopped
• 3 Celery sticks chopped
• 1 litre Vegetable Stock
• a fresh Thyme sprig plus a few extra Thyme leaves, to garnish
• 450g peeled, cooked Chestnuts
• 115g fresh Cranberries
• 4 tablespoons Port
• 2 tablespoons Lemon Juice
• salt and freshly ground black Pepper
• 150ml Double Cream, to garnish

1. Put the shallots, celery and 2 tablespoons of stock in a large saucepan and soften the vegetables over a low heat until transparent.
2. Add the remaining stock and thyme.
3. Bring to the boil, reduce the heat and leave to simmer for 10 minutes.
4. Add the chestnuts and cranberries.
5. Bring to the boil and simmer for a further 5 minutes.
6. Remove 4 tablespoons of drained vegetables, chestnuts and cranberries for the garnish, crumbling any large pieces of chestnut.
7. Remove the soup from the heat and leave to cool briefly.
8. Blend until smooth.
9. Stir in the port and lemon juice to taste, adjust the seasoning if necessary and then reheat gently.
10. Serve topped with a swirl of cream, the reserved garnish ingredients and a few thyme leaves.

Tips

Make this at any time of year using frozen cranberries and canned or vacuum-packed chestnuts or unsweetened chestnut purée.

To skin fresh chestnuts, puncture each chestnut with a fork, put in a pan of boiling water and keep at simmering point.

Remove a few chestnuts at a time and plunge into cold water. Skin with the help of a vegetable knife