Roast Chestnut Soup
1.1lt (2 pints) Vegetable Stock or Water
450g (1lb) Chestnuts
110ml (4fl oz) Double Cream
2 Large Onions
2 Celery Sticks
2 Carrots
6 Large Garlic cloves
3 tbsp Dry Sherry
2 tbsp Vegetable Oil
2 Bay Leaves
1 tsp Yeast Extract (Marmite)
2 tbsp Fresh Mixed Herbs
Freshly Grated Nutmeg
Roughly chop the onions, chop the celery and carrots.
Heat the oil in a saucepan and add the onions.
Cook, until they turn golden brown, but do not burn.
Add two of the garlic cloves, the remaining vegetables, herbs and yeast extract.
Cook over a high heat for 4-5 minutes or until lightly browned.
Add the stock and bring to the boil.
Lower the heat and simmer gently for 30 minutes.
Strain through a fine sieve.
Pre-heat oven to 200°C: 400°F: Gas 6
Place the remaining garlic (unpeeled) and chestnuts on a baking tray and roast for 20 minutes or until the garlic is soft to the touch and the chestnuts are lightly browned.
Cool slightly, remove the skins from the garlic cloves, peel away shells and inner skins from the chestnuts.
Place the garlic, chestnuts and stock in batches in a blender or food processor and process until smooth.
Pour into a saucepan, add the sherry and season with nutmeg.
Bring to the boil, then simmer for 10-15 minutes.
Serve the soup in warmed bowls and top with a tablespoon of double cream.
Serves 8
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