The taste of Christmas in Bowl. This soup can be lived up by the additional of the Marsala wine which adds a lovely richness. A prefect for a winter lunch will leave you warmed and satisfied all afternoon.
- 500gm chestnuts (pre-packed cooked and peeled)
- 25gm butter
- 1 carrot, chopped
- 1 parsnip , chopped
- 1 celeriac , chopped
- 1 ltr good quality chicken stock
- 100 mls of Marsala (optional)
- 1 pinch freshly grated nutmeg
- 8tsp half fat crème fraiche
- Handful chopped parsley
Slowly sauté the carrot, parsnip and celeriac in the butter, cook for about 5 mins until soft but not brown.
Add the chestnuts, stock and Marsala is using and cook for 15 mins.
Grate in the fresh nutmeg
Allow to cool for a few mins then transfer to a blender and blitz until smooth. You may want to do this in batches
Return to the pan and check the seasoning
Serve warm, topped with a tsp of crème fraiche and a sprinkle of chopped parsley
Conscious Cooking
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