Chestnut Soup

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Ingredients

For the soup

20 g g butter butter
1 onions onion
finely sliced
2 garlic garlic
crushed
150 g g chestnut mushrooms chestnut mushroom
roughly chopped
480 g g chestnuts chestnut
5 fresh thyme fresh thyme
leaves picked, plus extra to garnish
100 ml ml white wine white wine
1 l l chicken stock chicken stock
100 ml ml single cream single cream
plus extra to serve
0.5 lemon juice lemon juice
juice only
rapeseed oil rapeseed oil
for frying
salt salt
black pepper black pepper

For the cheese straws

275 g g ready rolled puff pastry ready rolled puff pastry
20 g g Parmesan Parmesan
grated
20 g g mature cheddar mature cheddar
grated

Chestnut and mushroom soup with cheese straws

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0:45 min
(13)

Method

This elegant starter would also work well as a lighter lunch for daytime entertaining. Save time by freezing the soup a month in advance - you can make the cheese straws a day ahead too.

  1. Begin by preparing the cheese straws. Unroll the pastry and slice into 16 strips, roughly 1cm thick. Sprinkle over the cheese and twist each strip into a twizzle shape. Place on a lined baking sheet and chill in the fridge for 30 minutes to firm up.
  2. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Bake the straws for 15-18 minutes, until golden and crisp. Leave to cool while you make the soup.
  3. Melt the butter in a large pan over a medium heat and add a dash of oil. Fry the onions for 5 minutes to soften, then add the garlic, mushrooms, chestnuts and thyme and cook for a further 10 minutes.
  4. Add the wine and reduce over an increased heat for 4 minutes, then reduce the heat and add the stock. Simmer with the lid on for 15 minutes, then transfer to a blender and blitz until smooth.
  5. Stir through the cream, lemon juice and seasoning to taste, then divide between bowls and serve with the cheese straws, fresh thyme and an extra swirl of cream.

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