Sauté chopped vegetables and chestnuts in butter until lightly browned, add 1½ litres of good quality stock (vegetable, beef or chicken), simmer for one hour, season to taste. Can be pureed for a smooth soup of left chunky.

Ingredients

• 250g peeled chestnuts
• 2 leeks
• 2 carrots
• 2 onions
• 2 parsnips
• 2 sticks celery

Method

1. Sauté chopped vegetables and chestnuts in butter until lightly browned

2. Add 1½ litres of good quality stock (vegetable, beef or chicken).

3. Simmer for one hour, season to taste. Can be pureed for a smooth soup of left chunky.