- 5 or 7 fresh chestnuts, scored (see Note)
- 1 tablespoon butter
- 1 small clove garlic, peeled and sliced
- 1 spring onion, sliced
- 150g Portabello mushroom, sliced
- 1/2 teaspoon plain flour
- 1 cup vegetable stock
- 1/4 cup cream
- 1 teaspoon sherry (optional)
Heat a medium saucepan over medium heat and dry fry the nuts, for 10 to 12 minutes, turning occasionally. When the shells split and the flesh is easily pierced with a pointed knife, remove from heat. Peel while still warm and roughly chop.
Melt the butter in the same saucepan. Add the garlic and spring onions and sauté for a few minutes until the onions are soft but not browned. Add the mushrooms cook for another 10 minutes. Sprinkle flour over the mushrooms, stir and cook for 2 minutes.
Add stock and chestnuts and bring to the boil. Reduce heat to a simmer, add sherry (if using) and cook for 10 minutes until the mushrooms are velvety and soft.
Puree the soup and add the cream. Serve with warm rustic bread.
Tips & Hints
Before cooking chestnuts, the most important step is to cut the shell to prevent the nut from exploding. Score halfway around the tough outer shell making sure not to cut into the flesh of the nut.
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