Chestnuts are a Christmas classic and this year we've teamed up with Propercorn to bring you their delicious recipe for chestnut soup with a crunchy twist!
- 6 tablespoons of olive oil
- 1 medium onion
- 1 bay leaf
- 1 small bunch of sage
- 1 kg ready-peeled Chestnuts
- 1 litre of vegetable stock
- Good pinch of salt and pepper to season
- 1 pack of Salt & Pepper Crunch Corn
Heat the oil on a medium heat, in a large pan. While that is heating up, peel and roughly chop your onion and add to the pan with the bay leaf. Give it all a stir, turn the heat down and put the lid on to sweat the onions for 10 minutes, stirring occasionally.
While your onions are softening, roughly chop 6 sage leaves and add to the pan along with the chestnuts. Give it all a good stir, breaking up the chestnuts a bit. Season with salt and pepper.
Next add your veg stock and bring to a boil. Once boiling, turn down and simmer for 10 minutes, before blitzing with a hand blender until velvety smooth. Check your seasoning.
To serve, lightly fry the remaining sage leaves in a drop of oil to crisp up. Spoon into bowls and top with your crispy sage leaves, a sprinkling of Crunch Corn and a nice drizzle of oil.
Did you know… Chestnuts are actually the only low-fat nut and are high in fibre, beta-carotene, folate and are also the only nuts that contain a significant amount of vitamin C.
Be sure to check out our social channels @MindfulChefUK for daily advent giveaways this December! Including a box full of Propercorn popcorn!