Sprout & Chestnut Soup

With Christmas only six weeks away it's time to start thinking about festive feasts. Nothing can beat sprouts as the ultimate Christmas dinner vegetable and this soup turns it into a delicious starter.

Ingredients
(serves 4 as a starter)
25g butter
1 onion, roughly chopped
250g potatoes
700g peeled and trimmed brussels sprouts, pulsed in a blender
300g peeled and trimmed brussels sprouts, quartered
1 ltr vegetable stock
120g prepared chestnuts, preferably fresh but packet will do.
1 tsp ground nutmeg
125ml whole milk
100ml single cream
salt
freshly ground pepper

Method

Preferably use fresh chestnuts, roasting them in a 200C oven for 20 minutes. Allow them to cool before peeling.  Alternatively use the vacuum packed already prepared chestnuts.

Melt the butter in a large pan on a medium to high heat. Add the onions, cover the pan and cook until soft. Stir occasionally and don't let the onions colour.

In the meantime pulse 700g in a food processor until finely chopped.Do the same with the chestnuts.

Add the potatoes, the finely chopped sprouts and the vegetable stock. Bring to a boil, then simmer for around 15 minutes.

Remove from the heat and allow to cool slightly before blitzing with a hand blender until smooth.

Return to the heat and add the quartered sprouts and the finely chopped chestnuts. Add the nutmeg to taste then bring to a boil. Reduce to a simmer for about 10 minutes until the quartered sprouts are soft.

Remove from the heat and stir in the milk and single cream.  Season well with salt and pepper to taste.

Bring back to temperature and serve hot with a crusty roll.