Enzo’s Chestnut Soup

INGREDIENTS

1 Kg Chestnuts

1 Onion, chopped

1 Celery stalk, chopped

1 Litre of Vegetable Stock

Extra Virgin Olive oil

Salt & Cracked Pepper

Toasted croutons

METHOD

Cut the chestunts at the top with a sharp cerated knife being careful not to cut yourself and boil in salted water for about half and hour or even better in a pressure cooker for about 10 minutes.

Let cool slightly and peel both layes of skin off the chestnuts and place in a saucepan with enough stock to cover.

Sauté onions and celery in a little oil for about 10 minutes and add chestnuts and stock to pot and simmer for about five minutes and then blend with a hand held blender until you have a velvety consistancy.

Season to taste with salt and serve hot drizzled with extra virgin olive oil and cracked pepper.

Sprinkle over toasted croutons for that extra crunch

It is quite a difficult process of peeling the chestnuts but be patient and remove all the skin just leaving the chestnut itself.