The good news is now that I've fallen in love with their slightly waxy texture and their sweet, lingering aftertaste, I can't get enough of them. This week, I put their creaminess to good use in a sherry-and-mushroom soup, blending them in with an immersion blender for another added layer of thickness.
A satisfying bowl of this wasn't complete without a generous sprinkling of parsley for brightness, and a large hunk of country-style levain bread. Enjoy chestnuts in a new way with this recipe.
1 small onion, chopped
2 cups of mixed mushrooms, chopped
1 tablespoon sherry
Salt and pepper
1 quart of chicken or vegetable stock
1 cup canned chestnuts or fresh roasted chestnuts
1 tablespoon cream (optional)
Chopped fresh parsley, for garnish
Sophie Dahl's note: For bacon lovers, a bit of bacon or pancetta would also be pretty good, very crispy and sprinkled on top.
- First, sweat the onion in some olive oil; after a few minutes add the chopped mushrooms and cook on a low heat for a few minutes. Add the sherry — you should be hit by that lovely sugar waft. Season a little. Add the stock and cook on a low heat again for another 15 minutes.
- Add the chestnuts and cook for another 15 minutes. Let the mixture cool a bit, then transfer to a blender and purée. Put it back in the pan — you could add a tablespoon of cream if you want. If not, toss a little chopped parsley on top, and off you go.
- Soups/Stews, Other