- 500g (1lb) fresh chestnuts, or 2 x 200g packs whole peeled chestnuts (we used Merchant Gourmet)
- 2 chicken or vegetable stock cubes
- 1 small potato (about 100g/3½oz), peeled and grated
- A bunch of herbs (bay, parsley and thyme), optional
- 4 tablespoons double cream, lightly whipped
- Chopped fresh parsley
- Freshly ground black pepper
Add a knob of butter instead of cream, if you like.
- If using fresh chestnuts, boil them in unsalted water for half an hour. Cool them in cold water until you can handle them easily, and skin them.
- Bring 1.25 litres (2 pints) water to the boil, add the stock cubes, chestnuts, grated potato and herbs, if you have them. Bring to the boil and simmer for about 25 mins, until chestnuts are softened.
- Take out herbs. Use a stick blender to purée mixture until smooth. (Or put in a food processor or through a sieve.)
- Reheat the soup, if necessary, and thicken with cornflour only if you think it needs it.. Season well. Serve in hot bowls, zigzag some cream over the top and sprinkle with chopped parsley and pepper.
Nutritional information per portion
- Calories 191(kcal)
- Fat 8.0g
- Saturates 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.