Chestnut soup

Ian McNaught: Chef

Ingredients: serves 2 - 4

50 g butter
4 shallots (sliced)
1 leek (sliced)
1 garlic clove (crushed)
50 g smoked bacon
1 sprig thyme
1 large potato (peeled and sliced)
500 g cooked chestnuts
20 ml Madeira
20 ml balsamic vinegar
1 litre chicken stock
200 ml milk
2 tbsp walnut oil
2 tbsp chives (chopped finely)

Method:

Melt 50g butter in a heavy bottomed pot and add the shallots, leek, garlic and bacon. Cook until lightly coloured.
Add the vinegar and reduce down until evaporated, then add the Madeira and reduce again until evaporated. Add the stock and milk and bring to the boil. Add the potatoes, 400g of the chestnuts and the thyme sprig. Simmer until the potatoes are soft. Add the walnut oil, liquidise and pass through a fine sieve. Check the seasoning.

To serve:

Chop the remaining chestnuts and gently fry in butter, season and add the chives. Pour the soup into pot bowls, and scatter the chestnuts over the top.

Recipe tips:

Try buying your vegetables loose so you can buy exactly how much you need.