Chestnut soup

Chestnut soup

starter | serves 8

This velvety, earthy soup would make a delicious starter on Christmas day.

1. In a saucepan, melt the butter and fry the onion, garlic and celery till soft but not coloured. Add the potato, all but 4 of the chestnuts, stock and bay, with salt and pepper to taste. Boil, then simmer for 30 minutes. Once the potato is soft, remove the bay leaf and blitz with a hand blender till smooth. Stir in the cream and check the seasoning. Crumble remaining chestnuts on top, then serve with croutons or crispbread.


Recipe Andy Harris & Georgie Socratous
Photo David Loftus

from Issue 14


• A knob of butter
• 2 onions, chopped
• 1 garlic clove, finely sliced
• 2 celery sticks, chopped
• 1 large potato, diced
• 400g vac-packed chestnuts
• 1–1.2 litres vegetable stock
• 1 bay leaf
• 150–200ml single cream

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