Carrot and chestnut soup

    A lovely winter soup made in minutes. If you have a bag of carrots in the fridge and some ready to eat chestnuts in the cupboard, you can make this anytime. Given that, however, it's a luxurious soup that works equally well for lunch at the office as it does a special occasion starter.

    Emily

    Cornwall, England, UK
    3 people made this

    Ingredients
    Serves: 3 

    • 400g carrots, peeled and roughly chopped
    • 150g ready to eat chestnuts
    • 1/2 red onion, roughly chopped
    • 1 teaspoon herbes de Provence
    • 1 chicken stock cube
    • 250ml whole milk
    • 2 teaspoons brandy (optional)
    • salt and pepper, to taste

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Combine carrots, chestnuts, onion and herbs in a saucepan and add just enough water to cover. Place over medium high heat and bring to the boil. Once at the boil, stir in the stock cube, then cover and reduce to a simmer. Cook till the vegetables are tender, about 10 minutes.
    2. Remove the soup from the heat. Using an immersion blender, start blending the contents of the pan whilst adding the milk in a steady stream. Stop adding milk when your desired consistency is reached, or add more for a thinner consistency.
    3. Return to low heat to warm through; do not boil. Stir in the brandy, if liked, and season to taste with salt and pepper. Serve immediately.

    Note

    If you don't have herbes de Provence, just use your favourite dried herbs, such as thyme, rosemary and oregano.

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