Autumn Chestnut Soup
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Autumn Chestnut Soup

Feeling adventurous? Try this Autumn Chestnut Soup - traditional chinese ingredients chestnuts but cooked with a western twist!

  • 10 min Preparation Time
  • 45 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 1 tbsp Margarine
  • 2 Medium onions, chopped
  • 1 Garlic clove, finely sliced
  • 2 Celery sticks, chopped
  • 1 Large potato, diced
  • 400g Vacuum-packed chestnuts
  • 1 litre Vegetable or Chicken Stock made from KNORR Vegetable or Chicken Cube
  • 50g Sugar
  • 50ml Brandy
  • 150-200ml Single cream
  • Pepper to taste
Nutritional Information

Nutritional Information

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  • In a saucepan, melt the butter and fry the onions, garlic and celeries until soft but not coloured.
  • Add the potatoes, all but 4 of the chestnuts, stock and pepper to taste.
  • Boil, then simmer for 30 minutes.
  • Once the potato is soft, blitz with a hand blender until smooth.
  • In a separate pan, caramelise the sugar and add brandy to make a syrup.
  • Add this syrup to the soup. Stir in the cream and check the seasoning. Crumble remaining chestnuts on top.
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