CHESTNUT SOUP

Makes 1 litre You will need:

3 white onions 2 tablespoons olive oil, plus a little extra, to serve 3 fat cloves of garlic, crushed 250g cooked chestnuts (vacuum pack) 1L bone broth or veggie stock Toasted sourdough croutons, to serve 1 Peel and roughly chop your white onions. Then, using your largest pot, warm some olive oil over a gentle flame and tumble in the chopped onions. Sweat the onions for 10 minutes until they are translucent. 2 At this point, add the crushed garlic and cook everything for a further three minutes. 3 Let the cooked chestnuts and the bone broth or the veggie stock, whichever you are using, join the party. Fire it up to a simmer, and allow it to putt-putter for 25 minutes. 4 Blitz the soup in a blender until it is lusciously smooth, being careful not to scald yourself. I usually wait for the soup to cool down before using my blender. 5 Serve the soup with toasted sourdough croutons and some kickass olive oil. Leftovers can be stored in the fridge for three days, or frozen in individual jars for three months. Fried mushrooms and creme fraiche are also very good friends with chestnuts.