Chestnut Recipes

Roasted Chestnut and Lentil Soup
200 g dry lentils
2 cups of roasted, peeled chestnuts
1 medium onion
1 celery stalk
Butter or oil
Bay leaf, Thyme, Stock,
Salt & Pepper to taste
Honey

• Chop the onion and celery and cook in butter or oil until soft.
• Add 6-8 cups of stock, bay leaf and 1 tsp of thyme.
• Boil, add the lentils, simmer for about 20 – 30 minutes (until the lentils are soft).
• Add the chestnuts.
• Cook for another 15-20 minutes.
• Remove bay leaf.
• Place soup in blender – blend until smooth.
• Taste – then season with salt and pepper as needed.
• Just before serving add a tablespoon of honey to enhance the sweetness of the chestnuts.
• Serve with crusty bread.

Lovely! Any more great chestnut recipes out there? Please use the 'Add Comment' tag below to share ..............