Chestnut Soup (Potage Puree De Marrons)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
675g/1-1/2 lb chestnuts 2 leeks 2 tablespoons butter
1 onion, chopped 2 medium carrots, sliced 2 celery stalks, sliced
2 sprigs parsley 1 litre/1-3/4 pints water salt and freshly ground white pepper
125ml/4 fl oz single cream crusty bread, to serve



1 Shell and skin the chestnuts as directed; set aside. Cut the green tops and the roots from the leeks, halve lengthwise and wash thoroughly. Slice the leeks.
2 Melt the butter in a large heavy saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Add the chestnuts, leeks, carrots, celery, parsley sprigs and water. Season with salt and pepper to taste. Cover and simmer for about 40 minutes, until the vegetables and chestnuts are tender. Discard the parsley.
3 Puree the soup in the saucepan with a hand-held blender, or puree in batches in a food processor. Add the cream and reheat gently in the pan. Adjust the seasoning and serve hot with warm crusty bread.

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