This is a substantial soup – serve it with a salad and some bread and it’s a meal in itself. The chilli oil gives this soup a deliciously piquant finish. Place chestnuts in a single … Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. non-personal data through cookies. 3 tbsp olive oil 15g butter 1 onion, chopped 6 sage leaves plus extra to finish. We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Velouté de Châtaignes (Creamy Chestnut Soup) December 16, 2014 Earthy roasted chestnuts are simmered in an aromatic stock until tender, then puréed to make a luxurious cream-thickened soup. homemade stock to hand. Pour in the stock and add most of the chestnuts – reserve a handful for finishing. stock itself but... Sweet parsnips and fiery ginger are a winning and warming winter combination. During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes. Season with salt and pepper, increase the heat and simmer for 15 minutes, stirring from time to time. This smooth, rich-tasting chestnut soup makes a great winter night treat. I found it really easy to make and it was really creamy and delicious – almost mushroomy in flavour. I made this Chestnut & Sage Soup for my Christmas Eve vegetarian dinner party. With a sharp knife, make a couple of nicks across the pointed end of each Heat 1 tablespoon of the olive oil and the butter in a saucepan over a medium-low heat and sweat the onion for about 10 minutes, until soft and translucent. This is a warming soup for a cold evening, the heat of the spices softened by the sweetness of the coconut milk and lime. You'll definitely want a second helping. More Soup Recipes. August 24, 2014 August 24, 2014 | siansiansiansian. Melt the butter in a medium sauce-pan. Brussels sprouts blitzed with creamed celeriac cookie policy Meanwhile, slice the reserved chestnuts. It’s basically due to my own laziness/stinginess. 1 clove garlic, finely chopped 1 litre vegetable stock 400 g cooked, peeled chestnuts 100ml creme fraiche (or sour cream) Soak the leek briefly in water to remove sand and grit, then drain. Christmas at River Cottage is a magical time and the climax of a year of growing, cooking and feasting. Chestnut and sage soup This is a rich and elegant soup with a beguilingly velvety texture. for more information. Pale, smooth, delicately sweet but deeply flavoured, this soup for more information. By continuing to use A wonderfully hearty soup, this is also very straightforward. You could use tinned white beans... There’s something a little bit retro about a sherry-spiked cream of mushroom soup. Finish with a generous grinding of black pepper. This is a rich and elegant soup with a beguilingly velvety texture. Christmas at River Cottage is a magical time and the climax of a year of growing, cooking and feasting. Serve immediately. It’s basically what I eat for lunch every weekday (heat waves and unexpected leftovers from the night before permitting). If you are using frozen chestnuts, simmer for approximately 2… Either way, a little smoked fish... Light, delicate and pretty, this chilled soup – a take on the classic vichyssoise – is a great way to start a summer meal. We quite often blitz surplus root veg and cooked greens together. This soup is easy, cheap, filling and very, very tasty. In order to continually improve our website, we collect However... Take advantage of the lovely taste of celeriac and a range of seasonal vegetables with this hearty warming soup. More Soup Recipes. Please fill in your details to sign up to our mailing list. This smooth, rich-tasting chestnut soup makes a great winter night treat. Serve in hot bowls, swirl some cream over the top and sprinkle with chopped parsley and pepper. cookie policy Warm through gently – do not let it boil. Chestnut Soup by Mireille Guiliano. This is a really lovely, hearty, big-flavoured soup, underpinned by the earthiness of porcini mushrooms. It’s a River Cottage recipe that I also saw Hugh Fearnley-Whittingstall make whilst at the ‘Taste of Christmas’ show. This might sound like too clever a joke by half, but it's a really good soup. 3 tablespoons olive oil, plus extra to trickle, 6 sage leaves, roughly chopped, plus extra to finish. Please fill in your details to sign up to our mailing list. is a perfect winter’s lunch. I make a lot of soup. By continuing to use This is a super-simple soup with Italian overtones. This is a rich and elegant soup with a beguilingly velvety texture. It relies on some good puréed tomatoes for the base flavour. Trim the top off the leek, slice it lengthwise and chop it roughly. In order to continually improve our website, we collect the website you are accepting the use of these cookies. It relies on some good puréed tomatoes for the base flavour. non-personal data through cookies. Heat the rest of the olive oil in a small frying pan over a medium heat and sauté the sage leaves for a few seconds until crisp, then drain on kitchen paper. Add the roasted chestnuts and chicken stock and bring to a simmer. Ingredients. Chestnut and Sage Soup from Hugh Fearnley-Whittingstall's 'Veg Everyday' by Sarah Laing. Make it in the summer or autumn with good, ripe, flavourful tomatoes. A lot. Chestnut soup with hazelnut oil (soupe de marrons a l'huile de noisette) This rich and intense French soup is the perfect recipe for Autumn. Hugh loves the tangy, savoury flavours of a Bloody Mary and likes playing with them in the kitchen. Who needs meat? Remove from the heat and cool slightly, then purée until very smooth in a blender or food processor, or using a stick blender. This is the sort of dish to make whenever you have some good Here you will find some of our favourite festive recipes to try at home. You certainly could use coriander here. It is incredibly satisfying that a vegetable as unglamorous as celeriac can create a soup which is so elegant and rich. Chestnut and Sage Soup – River Cottage. The creaminess in this soup comes from a couple of handfuls of cashew nuts, thrown into the roasting tin with the tomatoes. Please read our It’s wonderfully hearty and warming and, like so many such dishes... Earthy, nutty Puy lentils and a generous quantity of garlic give this simple soup a hearty and satisfying depth of flavour. Ladle the soup into warmed bowls, scatter on the chestnuts and sage leaves and add a trickle of olive oil. Serve in hot bowls, swirl some cream over the top and sprinkle with chopped parsley and pepper. Add the sage and garlic and sauté for a minute. We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. It may be a bit strange to start by telling you to ignore the recipe, but that's what we're going to do here. Ingredients. Chestnut and sage soup This is a rich and elegant soup with a beguilingly velvety texture. The ‘chicken’ element is really the Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary. It’s great hot or cold. Using parsley instead of the more conventional mint gives this summer soup a deeper, slightly less sweet flavour. Here you will find some of our favourite festive recipes to try at home. To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. A wonderfully hearty soup, this is also very straightforward. A small portion makes a lovely starter, while a larger serving, with some bread and perhaps a crisp green salad, is a satisfying lunch or supper. This is Hugh's version of the traditional Chilean squash and veg stew. and some stock was a... Rich, deeply coloured and intense, this is ideal to serve in small portions as a starter. the website you are accepting the use of these cookies. This soup combines all the classic elements of a chowder: a milky base, potatoes and chunks of fish. Chestnut and sage soup ... A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage … It’s great hot but even better, I think, chilled. You can use pre-cooked chestnuts for this, or fresh, whole chestnuts, blanched, peeled and simmered until tender. Melt the butter in a medium sauce-pan. Please read our Once puréed... Gooseberries give a subtle edge to this refreshing soup. Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. Carrot and coriander soup is a ubiquitous dish with good reason, as it s very tasty. 1 pound peeled chestnuts (jars of peeled chestnuts can be purchased at most finer grocery stores) 2 to 3 cups beef or vegetable stock 1⁄2 cup heavy cream Salt and freshly ground pepper 1 tablespoon unsalted butter 2 tablespoons minced parsley https://www.rivercottage.net/recipes/chestnut-and-sage-soup