Chestnut & Cranberry Soup
This is a recipe developed to use up Christmas leftovers! Sweet chestnuts and sharp cranberries combine to give a delicious, satisfying soup
Preparation: Preparation and cooking time: 25 minutes
Plus: Freezing: recommended, after blending
- 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
- Put the shallots, celery and 2 tablespoons of stock in a large saucepan and soften the vegetables over a low heat until transparent.
- Add the remaining stock and thyme.
- Bring to the boil, reduce the heat and leave to simmer for 10 minutes.
- Add the chestnuts and cranberries.
- Bring to the boil and simmer for a further 5 minutes.
- Remove 4 tablespoons of drained vegetables, chestnuts and cranberries for the garnish, crumbling any large pieces of chestnut.
- Remove the soup from the heat and leave to cool briefly.
- Blend until smooth.
- Stir in the port and lemon juice to taste, adjust the seasoning if necessary and then reheat gently.
- Serve topped with a swirl of cream, the reserved garnish ingredients and a few thyme leaves.
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
This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99
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