800g chestnuts
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 brown onion, chopped
2 cloves garlic, crushed
400g potatoes, boiled and peeled
1½ litres hot water
3 tbsp NOMU Vegetable STOCK
2 cups pouring cream
NOMU Sea Salt and NOMU Black Pepper
Preheat your oven to 220°C.
To roast the chestnuts, using a sharp paring knife, cut a criss-cross into the flat side of each chestnut. Place them in a roasting pan, sprinkle lightly with water and roast for 20 minutes. Remove them from the oven and wrap in a tea towel until cool enough to handle. Remove the shells and as much of the brown skin as possible.
Place a large saucepan over high heat. Add the olive oil, butter, onion and garlic and cook for 2 minutes or until the onions are tender. Add the chestnuts, potatoes, water and Vegetable STOCK. Bring to a boil and allow to simmer, stirring occasionally for 30 minutes or until the chestnuts are tender. Stir in the cream, heat through and season to taste.
Blend the soup in batches until smooth. Ladle into warmed bowls and drizzle with hot foaming butter infused with a few sprigs of thyme.
Serve with cheese and thyme pull-apart buns.
800g chestnuts
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 brown onion, chopped
2 cloves garlic, crushed
400g potatoes, boiled and peeled
1½ litres hot water
3 tbsp NOMU Vegetable STOCK
2 cups pouring cream
NOMU Sea Salt and NOMU Black Pepper
Preheat your oven to 220°C.
To roast the chestnuts, using a sharp paring knife, cut a criss-cross into the flat side of each chestnut. Place them in a roasting pan, sprinkle lightly with water and roast for 20 minutes. Remove them from the oven and wrap in a tea towel until cool enough to handle. Remove the shells and as much of the brown skin as possible.
Place a large saucepan over high heat. Add the olive oil, butter, onion and garlic and cook for 2 minutes or until the onions are tender. Add the chestnuts, potatoes, water and Vegetable STOCK. Bring to a boil and allow to simmer, stirring occasionally for 30 minutes or until the chestnuts are tender. Stir in the cream, heat through and season to taste.
Blend the soup in batches until smooth. Ladle into warmed bowls and drizzle with hot foaming butter infused with a few sprigs of thyme.
Serve with cheese and thyme pull-apart buns.
800g chestnuts
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 brown onion, chopped
2 cloves garlic, crushed
400g potatoes, boiled and peeled
1½ litres hot water
3 tbsp NOMU Vegetable STOCK
2 cups pouring cream
NOMU Sea Salt and NOMU Black Pepper
Preheat your oven to 220°C.
To roast the chestnuts, using a sharp paring knife, cut a criss-cross into the flat side of each chestnut. Place them in a roasting pan, sprinkle lightly with water and roast for 20 minutes. Remove them from the oven and wrap in a tea towel until cool enough to handle. Remove the shells and as much of the brown skin as possible.
Place a large saucepan over high heat. Add the olive oil, butter, onion and garlic and cook for 2 minutes or until the onions are tender. Add the chestnuts, potatoes, water and Vegetable STOCK. Bring to a boil and allow to simmer, stirring occasionally for 30 minutes or until the chestnuts are tender. Stir in the cream, heat through and season to taste.
Blend the soup in batches until smooth. Ladle into warmed bowls and drizzle with hot foaming butter infused with a few sprigs of thyme.
Serve with cheese and thyme pull-apart buns.
800g chestnuts
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 brown onion, chopped
2 cloves garlic, crushed
400g potatoes, boiled and peeled
1½ litres hot water
3 tbsp NOMU Vegetable STOCK
2 cups pouring cream
NOMU Sea Salt and NOMU Black Pepper
Preheat your oven to 220°C.
To roast the chestnuts, using a sharp paring knife, cut a criss-cross into the flat side of each chestnut. Place them in a roasting pan, sprinkle lightly with water and roast for 20 minutes. Remove them from the oven and wrap in a tea towel until cool enough to handle. Remove the shells and as much of the brown skin as possible.
Place a large saucepan over high heat. Add the olive oil, butter, onion and garlic and cook for 2 minutes or until the onions are tender. Add the chestnuts, potatoes, water and Vegetable STOCK. Bring to a boil and allow to simmer, stirring occasionally for 30 minutes or until the chestnuts are tender. Stir in the cream, heat through and season to taste.
Blend the soup in batches until smooth. Ladle into warmed bowls and drizzle with hot foaming butter infused with a few sprigs of thyme.
Serve with cheese and thyme pull-apart buns.
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