Make beer soup with sweet chestnuts

Serves 4

Prep time: 10 minutes Cook time: 50 minutes Difficulty: Easy

Ingredients:

3 Tablespoons unsalted butter

1 Tablespoon olive oil

1 small onion, finely chopped

2 celery ribs, finely diced

1 medium carrot, finely diced

2 cups cooked sweetened chestnuts (see Tips) 1 cup beer (lager or golden ale)

2 fresh thyme sprigs

3 cups chicken stock

½ cup heavy cream

8 Almondina cookies, broken in half (see Tips)

Directions:

1. Melt the butter with the olive oil in a large saucepan set over medium heat. Stir in the onion, celery, carrot and a pinch of salt, sweating until very soft, 8-10 minutes.

2. Stir in the chestnuts and cook 5 minutes, stirring occasionally. Stir in the beer and thyme sprigs, cooking until the beer has reduced by two thirds, 3-4 minutes.

3. Stir in the stock and bring to a boil. Partially cover with a lid and reduce to a gentle simmer for 30 minutes, stirring occasionally.

4. Discard the thyme sprigs and stir in the cream. Purée the soup with an immersion blender or in batches using a food processor.

5. Return the soup to a simmer and season to taste with salt and pepper. Divide between bowls and garnish with the Almondina cookies.

Tips: Cooked chestnuts can be purchased online and from specialty foods stores, usually in the form of a 15-ounce vacuum-packed jar or container. Almondina cookies can be purchased online and from larger supermarkets and specialty food stores.