Sherry and Chestnut Soup Recipes

Ingredients :

25 g butter

25 g plain flour

575 ml well flavored hot chicken stock - use 2 cubes in the absence of the real thing

439 g whole chestnuts in water (may consider Clement Faugier brand)

1/2 tsp salt

2 tbsp medium sherry

6 rounded tbsp croûtons

1. Heat butter in a saucepan.
2. Stir in flour to form a roux.
3. Cook 1 minute without browning.
4. Gradually blend in hot stock, stirring continuously until soup comes smoothly to the boil and thickens.
5. Leave over a low heat.
6. Tip chestnuts and water into bowl.
7. Coarsely break up chestnuts with a fork.
8. Add to soup with salt.
9. Re-boil.
10. Stir in sherry.
11. Ladle into bowls or plates and add a tbsp of croûtons to each.

Serves 4 - 6

In the luxury bracket, keep this soup for special or festive occasions and sprinkle each serving with tiny bread croûtons, made by cutting white or brown bread into small cubes and frying them in oil, margarine or butter until golden brown. If you like the taste of garlic, add a peeled and sliced clove to the fat or oil while frying the bread.

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