Chestnut Potato Soup

Recipe from What's For Lunch, Honey?  

Ingredients 

200g onions - finely chopped
1 kg potatoes - cut into small cubes
200 g parsnip - cu into small cubes
400 g chestnuts, pre-prepared in vacuum packed boxes - 200 g coarsely chopped, 200 g halved
75 g butter
Handful of marjoram
1 3/4 l vegetable or chicken stock
Salt and pepper
2 apples - cubed
250 g cream
1/2 bunch of chives - chopped



Method

 

In a large pot melt about 60g of butter, add the onions and sauté until transparent. Add the potato and parsnip cubes and sauté for about 2 minutes. Stir in the halved chestnuts and continue to sauté for another 2 minutes.

Sprinkle in the marjoram and pour in the stock. Bring to a boil on a medium heat. Allow to simmer for 30 minutes then finely puree the soup using a pureeing machine or the blender. Season the soup with salt and pepper. Keep warm.

Melt the remaining butter in a separate pot and add the apples and the remaining chopped chestnuts. Sauté for about 3-4 minutes. Season with salt and pepper and add to the soup. Gently bring the soup to a boil.

Whisk the cream until frothy and half stiff. Mix into the soup gently. Serve soup in pre-warmed bowls with a dollop of cream and a sprinkling of chopped chestnuts.