Chestnut soup
There is nothing more traditional (next to much more traditional foods) and festive than a bowl of chestnut soup to start the Christmas meal. After the appetisers served with champagne and before the roast. And I could not agree more, as chestnut soup, so creamy and nutty, is absolutely delicious.
10 ml mild extra virgin olive oil
20 g butter
60 g peeled onion, chopped
4 celery sticks, chopped
sea salt to taste or smoked salt to make the taste deeper
5 garlic cloves, crushed
120 g fennel, chopped
500 g boiled chestnut
700 ml chicken, beef, or vegetable broth
1 sprig rosemary
5 parsley sprigs
5 thyme sprigs
200 ml sweet cream
more water if needed
to serve:
creme fraiche to serve
freshly ground pepper to serve
Add the first five ingredients in a pot with a bit of salt and sauté on medium-high heat for 10 minutes. Add the rest of the ingredients and heat on high heat until it starts to boil. Lower the heat and boil for 25 minutes until all vegetables are soft. Take off the heat, take out the herbs, and blend to a smooth puree. Add cream and blend in. Taste for salt and add water if the soup needs loosening. Pour back into a pan and heat until it starts to bubble.
Serve with a dollop of cream and a touch or pepper.