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Carrot and Chestnut Soup Recipe
Victoria Haneveer

Carrot Soup Starter with Chestnuts

This unusual soup blends flavors you might not otherwise put together, like carrots, chestnuts and celery, with parsley, thyme and ginger. Butter and cream add to the luxurious appeal of this soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: British
Ingredients Method

Ingredients
 

  • 300 g (10½ oz) chopped carrots
  • 300 g (10½ oz) chestnuts
  • 2 sprigs flat leaf parsley
  • 2 sprigs thyme
  • 1/8 teaspoon ground ginger
  • 1 bay leaf
  • 1 chopped onion
  • 2 sticks celery, sliced
  • 950 ml (4 cups) chicken stock 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 120 ml (½ cup) pouring cream (optional)
  • Salt and black pepper

Method
 

  1. Using a sharp knife, score the chestnuts on the base then microwave them on high for a couple of minutes (or bake at 200 degrees C or 400 degrees F for 15 minutes) until the shells open.
  2. Peel while warm.
  3. Melt the butter and oil in a pan over a medium high heat.
  4. Add the carrots, onion, celery, thyme, parsley and bay leaf and stir for 4 or 5 minutes.
  5. Add the stock, ginger, chestnuts, salt and pepper, cover and simmer until the chestnuts are tender.
  6. This will take about 20 minutes.
  7. Remove the herbs and keep 2 tablespoons of the vegetable and chestnut mixture on one side.
  8. Process the vegetables and stock in a blender until smooth then put it back in the pan.
  9. Add the pouring cream and warm through without boiling. Ladle the soup into 4 bowls, top withe the reserved vegetable and chestnut mixture and sprinkle some parsley on the top.