I’ve been meaning to write a post about this lovely dish since before Christmas, but as you all know things get very hectic around that time of the year and here we are, almost 2 weeks into the new year! Anyway, hope you all had a good one 🙂
This is one of my all time favourites in the winter time, either as a starter or even a main meal along with some warm crusty bread. I highly recommend the use of truffle oil for this soup as it gives it a wonderful umami taste and adds a touch of luxury.
Vegetarian Recipe with Vegan Recommendations
SERVES 4-5 (as a starter)
- 24 cm casserole pan with lid
- wooden spoon/spatula
- a pyrix jug/bowl or pot for underneath the sieve
- 2 tbsp vegetable oil
- 1 large leek, finely sliced (white parts only)
- 360 g cooked chestnuts (2 packs of 180g)
- 800 ml vegetable stock (could use chicken stock if you wish more depth of flavour)
- 3 tbsp Fino sherry (optional)
- 50 ml sherry vinegar
- 200 ml milk (use soya milk if making a vegan version)
- freshly ground black pepper
- truffle oil to serve (optional)
- Put the pan over medium heat. Add the oil and when it’s warm then put in the leeks. Sweat them for 5 minutes, stirring occasionally.
- Add the chestnuts and stir. Then add the stock, the sherry (if using) and the vinegar. Stir, turn the heat down and allow to cook with the lid on for 10 minutes until the chestnuts have softened slightly.
- Add the milk and stir. Allow to cook for 2 minutes until warmed up, then liquidise in 2 batches, and pass through a sieve. Put back on the heat, season and serve hot with a tiny drizzle of truffle oil.