Tiscali Christmas: British sprouts and chesnut soup

• 500g sprouts trimmed
• 1 medium onion chopped
• 1 leek, rinsed and chopped
• 40ml extra virgin olive oil
• 1 litre vegetable stock
• Salt and pepper
• 100g chestnuts blanched, peeled and crumbled
• 2 small potatoes peeled cut into large pieces

1. Sweat the onion and leeks in the oil then add the potatoes and sprouts, cook for a further 10 minutes.
2. Add the vegetable stock and cook for 40 minutes.
3. Pour the soup into a food processor or liquidiser to blend until smooth.
4. Return the soup to the rinsed out pan, re-heat gently and adjust for seasoning.
5. Pour the soup on each plate, garnish with some of the chestnut. The soup can be enriched by adding a swirl of cream.

Print now

The Sprout Chef