200g cooked & peeled whole chestnuts
1 onion, diced
2 cloves garlic, crushed
1 medium carrot, peeled and diced
1 medium parsnip, peeled and diced
750ml vegetable stock
1 small glass dry sherry
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1 tablespoon fresh parsley, chopped
1 pinch cayenne pepper, or to taste
1. Melt half the butter of the butter and sauté the chestnuts until heated through; put to one side
2. Melt remaining butter and stir in the onion, garlic, carrot, and parsnip. Cook until tender.
3. Add the stock, chestnuts and sherry. Bring to the boil and season with cayenne, nutmeg, salt and pepper. Simmer for 15 minutes.
4. Puree the soup in a blender a little at a time, stir in chopped parsley and heat through.
by Sue Wynne