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Chestnut and carrot soup

Lynne Mullins

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Chestnut and carrot soup
Chestnut and carrot soupMarina Oliphant

They have received the National Heart Foundation tick of approval as they are 99 per cent fat-free, salt-free, low in sugar, high in dietary fibre and gluten-free and they are low GI for slow energy release.

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Ingredients

  • 300g chestnuts

  • butter

  • extra virgin olive oil

  • 300g chopped carrots

  • 1 chopped onion

  • 2 sticks sliced celery

  • 1 bay leaf

  • 2 sprigs thyme

  • 2 sprigs flat-leaf parsley

  • 4 cups of chicken stock*

  • salt and cracked black pepper,

  • 1/2 cup light pouring cream (optional)

  • *for vegetarian version, substitute for a good chicken imitation stock (like Massel) or good quality vegetable stock.

Method

  1. Score 300g chestnuts on the base of the shell with a sharp knife, then microwave on high for 2-3 mins until shell opens and flesh is soft or bake at 200C for about 15 mins, until shells open. Peel while still warm.

    Melt 1 tbsp butter in a saucepan with 1 tbsp extra virgin olive oil over medium heat and add 300g chopped carrots, 1 chopped onion, 2 sticks sliced celery, 1 bay leaf, 2 sprigs thyme and 2 sprigs flat-leaf parsley and stir for 4-5 mins. Add chestnuts, 4 cups of stock and salt and cracked black pepper, cover and simmer for 20 mins or until chestnuts are tender.

    Remove herbs and reserve 2 tbsp of vegetable and chestnut mixture. Process vegetables and stock in a mixer until smooth then return to saucepan.

    Add 1/2 cup light pouring cream (optional) and stir to heat through - do not boil.

    To serve 

    Ladle soup into 4 warm bowls, top with reserved chestnuts and vegetables and sprinkle with 2 tbsp chopped flat-leaf parsley.

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