Maxfacts

Chestnut soup

Ingredients

• 250 g precooked chestnuts, chopped
• 3 medium sized cooked potatoes, peeled and chopped
• 1 onion, peeled and chopped
• 600 ml vegetable (or chicken) stock
• 1-2 tbsp cream
• 1 tsp ground cinnamon
• salt, white pepper

Method

1. In a saucepan, add chestnuts, potatoes and onion to the stock, add cinnamon and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Remove from heat, puree mixture and pass through fine-meshed sieve. Add cream to adjust consistency, add salt and pepper to taste.