Truffle, Chestnut & Carrot Soup
Ingredients:
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, chopped
- 2 sprig rosemary
- 500ml vegetable stock
- 180g cooked chestnuts
- Crushed walnuts, to serve
Directions:
- Begin by sweating down the onion and carrot in a little vegetable oil. Cook for 10 minutes before adding the garlic, rosemary and seasoning with salt and pepper.
- Add the chestnuts and cover with vegetable stock and bring to a simmer. Cook for about ten minutes or until the carrots are tender.
- Turn off the heat and allow to cool before transferring to a blender and blending until smooth. Reheat and serve in bowls topped with walnuts and truffle oil.
Festive comforts, this Truffle, Chestnut & Carrot soup is a perfect winter warmer View Recipe Video
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, chopped
- 2 sprig rosemary
- 500ml vegetable stock
- 180g cooked chestnuts
- Crushed walnuts, to serve
Directions:
- Begin by sweating down the onion and carrot in a little vegetable oil. Cook for 10 minutes before adding the garlic, rosemary and seasoning with salt and pepper.
- Add the chestnuts and cover with vegetable stock and bring to a simmer. Cook for about ten minutes or until the carrots are tender.
- Turn off the heat and allow to cool before transferring to a blender and blending until smooth. Reheat and serve in bowls topped with walnuts and truffle oil.
