This recipe uses sweet chestnuts and wild lovage to create a delicious, comforting and warming soup. Make sure you pick sweet chestnuts which are deliciously edible and versatile. If you can't find the lovage use the leafy tops of celery heads and about 5cm (2 in) of the top of the celery stalks.
With a sharp knife make a cross on the domed part of the chestnut(s) roast in a pre-heated oven at 180 C / Gas 4 for 15 minutes. This will make peeling easy but be careful as the nuts will be HOT and work quickly as the warmer the nut, the easier to peel. I sometimes scoop out the contents of the nut if it's to be chopped using a small teaspoon.