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Chestnut soup

Sophie Michell from Market Kitchen
A rich and creamy soup to warm up those winter months from Sophie Mitchell

Chestnut soup

Method

1. Heat a saucepan, add a splash of olive oil, the shallot, the whole wedge of pancetta and half of the fennel. Stir.

2. Add the chestnuts, cover with the bouillon and bring to the boil. Simmer for 20-25 minutes.

3. Cut 2 thick slices of bread, lightly toast and cut into large chunky pieces. Set aside.

4. Remove the pancetta and fennel from the pan, add the goat's milk and season with pepper. Bring back to the boil.

5. As soon as the milk begins to boil, remove from heat and blitz in a food processor until smooth.

6. Serve in soup bowls with the toast on the side. Sprinkle with a little goat's cheese and some of the fennel fronds.

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Serves: 2

Prep: 10 min
Cook: 40 min

Ingredients
Olive oil
1 shallot, finely chopped
large wedge Pancetta
1 bulb Fennel, sliced in half, fronds reserved
1 vacuum packed cooked Chestnuts
300ml vegetable bouillon
farmhouse loaf
300ml goat's Milk
rindless Goats cheese, to serve