Seeing as it’s December and chestnuts are readily available, I’m developing the kids’ taste for these tasty morsels. It’s a treat we’ve always partaken in, roasting them on top of the wood burner or in the oven pre-Christmas and after last night’s success with the sprout and chestnut crumble, I’m continuing the theme with an indulgent chestnut soup.
- 500g chestnuts
- 1 x onion, finely chopped
- 1 x medium potato, peeled and diced
- 1.25 litres veg stock
- 1 x heaped tsp tahini
- Pinch of dried thyme
Cut a slit across the chestnuts with a serrated knife and roast in the oven at 200C for 20 minutes until they split open. (You could always replace them with vacuum packed for convenience.)
Peel off the skins when cool enough to handle, although they still need to be hot enough to come off easily.
Bring the peeled chestnuts to the boil along with the onion, potato, thyme and veg stock. Stir through a tsp of tahini and simmer for 25 minutes.
Blend until creamy smooth and serve with warm crusty bread.
Despite eating like a snail, Mathilde ate a good portion of this. However, the inclusion of potato and the robust chestnuts makes for a nourishing and filling meal, so I wasn’t entirely surprised that she struggled to eat it all!