Chestnut soup
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
A rich and warming soup to serve as a seasonal dinner party starter or as a warming lunch.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Leek
1 medium, sliced
Carrots, raw
2 medium, peeled and sliced
Celery, cooked
1 stick(s), sliced
Vegetable stock cube
1 cube(s), chicken or vegetable, make up to 1 litre with hot water
Chestnut Purée
435 g, unsweetened
Wholemeal bread, sliced
2 slice(s), medium, crusts removed
Sage, Dried
2 teaspoon(s), level, or 16 sage leaves
Caraway Seeds
½ tablespoon(s)
Chestnuts
4 individual, fresh, peeled and roughly chopped
Instructions
1
Add the stock to a saucepan and bring to the boil. Add the vegetables, cover and simmer for 20 mins until all the vegetables are tender.
2
Add the chestnut purée and then use a hand blender or transfer to a liquidiser to blend until smooth. Return to the pan, bring back to the boil and keep simmering over a low heat until ready to serve.
3
Cut each slice of bread into 16 squares. Spray a small frying pan with low fat cooking spray and heat until sizzling. Add the bread and cook over a medium heat for 2 mins. Turn the squares over and cook for another minute until golden. Add the sage, caraway seeds and chopped chestnuts and cook, stirring for 1-2 mins until the sage leaves begin to toast and the nuts turn golden.
4
Serve the soup in warm bowls topped with the croutons, sage, seeds and nuts.
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