- 250g peeled chestnuts
- 2 leeks
- 2 carrots
- 2 onions
- 2 parsnips
- 2 sticks celery
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.