Saturday, 23 March 2013
As it's been really, really cold again this week, I made a variety of soups.
(serves 4-6 as a starter)
500 g preecooked chestnuts (from the supermarket)
2 small banana shallots
2 garlic cloves
750 ml vegetable stock
freshly ground black pepper
extra virgin olive oil
optional ingredients for serving:
bread for croutons
parseley or coriander
butter bean paté
Finely chop the shallots and garlic, heat the oil and gently sauté for 2-3 Minuten minutes until the shallot have become transparent. Meanwhile coarsely chop the chestnuts and add to the saucepan. Mix, add the stock and season. Bring to the boil and simmer for 5-10 minutes. When the soup is hot, take out 4-5 tablespoons of chestnuts. Chope a little more finely and set aside. Blitz the soup, check the seasoning and stir the chopped chestnuts back in.
1. Make croutons by browning diced bread in a little butter and olive oil. Scatter onto the soup and sprinkle some chopped coriander or parsley over the top.
2. Toast some baguette slices, spread with some butter bean paté and sprinkle with dukkah (see photo).