Chestnut – leek soup
Ingredients
- 250 g leeks, washed and chopped
- 150 g pre-cooked chestnuts
- generous knob of butter
- 500 ml vegetable (or chicken) stock
- 100 ml cream
- salt, white pepper to taste
Method
- Melt butter in saucepan, add leeks and chestnuts and heat gently for a few minutes. Add stock and bring to the boil, cook until vegetables are very soft (20 minutes). Remove from heat and blend, pass through a fine-meshed sieve, add cream and seasoning.