Chestnut and potato soup
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How to make Chestnut and potato soup
Yield = 4Prep time: 0:20
Cook time: 0:25
Total time: 0:45
Ingredients
- 25g butter
- 1 leek, trimmed, sliced
- 2 potatoes, peeled, chopped
- 1.25L (5 cups) Massel chicken style liquid stock
- 150g (1 cup) chestnuts, peeled, roasted (see notes)
- Creme fraiche, to serve
- Chestnuts, extra, chopped, to serve
- Fresh thyme leaves, to serve
Method
- Step 1 Melt the butter in a large saucepan over medium heat. Add leek. Cook for 3 minutes or until soft. Add potato and stir to coat.
- Step 2 Add the chicken stock. Simmer, partially covered, for 7 minutes. Add chestnuts and simmer, partially covered, for a further 7 minutes or until potato is tender. Use a stick blender to blend until smooth. Serve topped with creme fraiche, extra chestnut and thyme. Season with pepper.
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