Given that chestnuts are very much in season at the moment I thought I would share another recipe in quick succession. We ate this today for lunch and it was ideal after a long morning of painting. I did all the preparation for the soup first thing so that I could literally throw everything in a saucepan and cook it when I came back into the house for lunch.
The soup is a wonderful combination of flavours, the carrots and chestnuts provide a certain sweetness, whilst the lardons add the right amount of salt to give it balance. The soup was fresh and filling and I am fairly sure we will be enjoying another batch of this again next week!
A hearty chestnut soup
- 3 medium potatoes (peeled and diced)
- 2 carrots (peeled and diced)
- 2 baby/small leeks (sliced)
- 12-15 chestnuts (see chestnut preparation)
- 100g lardons
- ½ tsp thyme
- 1 litre of good stock
- oil (for cooking with)
1. Place the lardons in a saucepan with a little oil and cook for 2-3 minutes on a high heat.
2. Add the carrots and potatoes, stir well and cook for 1-2 minutes.
3. Add the stock, leeks, thyme and seasoning, stir and cook for 10 minutes.
4. Finally add the chestnuts and cook for a further 5 minutes. Serve.