Brussels Sprout And Chestnut Soup Recipe

1. 1

   Peel the chestnuts: either make a slit in the skins place on a baking sheet and roast at 200 degrees C/400F/gas mark 6 for 20 min then peel; or possibly drop into boiling water simmer for 15 min drain and then peel.

2. 2

   Heat the butter and cook the onion gently for 5 min in a covered saucepan without colouring.

3. 3

   Add in the potatoes 700g of the Brussels sprouts and the stock.

4. 4

   Cover bring to the boil and simmer gently for about 10 min till the vegetables are tender.

5. 5

   Cold a little then puree in a liquidiser.

6. 6

   Return to a clean saucepan and stir in the remaining Brussels sprouts chestnuts nutmeg and the pureed stock.

7. 7

   Cover bring to the boil and simmer gently for about 510 min till the sprouts and the chestnuts are tender.

8. 8

   Stir in the lowfat milk and the cream and add in more water if necessary to achieve the desired consistency.

9. 9

   Taste for seasoning adding salt and black pepper as you think fit.

10. 10

    Reheat and serve.

11. 11

    Can be made with Turkey stock (qv).

* Per serving · 4 servings · Values may vary.