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

- White Truffle Oil

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.