PEMBERLEY CHESTNUT SOUP
The gentry in the Regency period ate their breakfast so late that a midday meal of any size would have been redundant. The term ‘luncheon’ or ‘nuncheon’ existed but, according to the 18th-century lexicographer Samuel Johnson, was not much more than a snack.
Chestnuts are one of the trees Elizabeth, in the company of her aunt, Mrs Gardiner, admires during her visit to Pemberley, Mr Darcy’s seat in Derbyshire in Pride and Prejudice.
Spanish, or sweet, chestnuts were largely planted for ornamental reasons, but no doubt their sweet fruits were not neglected either.
Warming on a winter's day, this thick soup has a pleasantly earthy flavour from the chestnuts and is wonderful with a chunk of fresh bread. For vegans, omit the crème fraîche.
SERVES 4
● 60ml olive oil
● 40 sage leaves
● 2 celery sticks, chopped
● 2 garlic cloves, chopped
● 1 red chilli, deseeded and chopped
● 1 tsp chopped rosemary
● 400g can chopped tomatoes
● 225g vacuum-packed chestnuts
● 400g can chickpeas, rinsed and drained
● 375ml vegetable stock
● Salt and black pepper
TO SERVE
● 2 tbsp olive oil
● 55g crème fraîche
1. Heat 3 tablespoons of olive oil in a large saucepan until a sage leaf sizzles and crisps in 15–20 seconds, then fry the remaining leaves in batches until crisp, lifting out with a slotted spoon onto a plate lined with kitchen paper. Set aside.
2. Heat the remaining oil in a saucepan and sauté the celery, garlic, chilli and rosemary for 2–3 minutes.
3. Stir in the tomatoes, chestnuts and chickpeas with the stock and simmer for 8–10 minutes.
4. Remove a third of the soup and blend, using a hand blender or in a food processor or blender, to give a thick consistency. Return to the pan, season and serve with a swirl of olive oil, a dollop of crème fraîche and a few crispy sage leaves.