Recipe: Chestnut and Cep Soup

This makes a great winter starter for when you have guests over. A little more sophisticated than a normal mushroom soup and really seasonal, what with the chestnuts. This is also nice with just normal mushrooms if you want to make it cheaper.

Serves 4

2 leeks, sliced
1 medium onion, diced
4 cloves garlic, chopped
1 large potato, peeled and diced
2 tbsp olive oil
200g mushrooms, sliced
1 small packet of dried ceps, soaked in ½ pint hot water for 10mins
½ tin cooked chestnuts
Salt and pepper
Water or chicken stock
Small pot single cream

1. Sweat the leeks, onion, garlic and potatoes in the oil very gently for 5 mins

2. Add the sliced mushrooms and mix well

3. Then add the ceps with their soaking liquid but leave the bottom bit behind as it usually has bits of grit in it

4. Add the chestnuts and more water or chicken stock to cover

5. Bring to the boil and simmer for 10 mins or until the potatoes are soft, whichever takes longer

6. Check for salt and pepper

7. Blend and add as much cream as you would like

Serve with nice crusty wholemeal bread.

Tip: I sometimes add some fresh thyme or nutmeg