Victoria Crebbin
Try this soup from the Christmas leftovers
THERE'S a satisfying soup that's perfect for that awkward time that comes just after Christmas.
Chestnut and Cranberry soup makes use of leftover ingredients and also it is low-calorie!
The sweet chestnuts and the sharp cranberries combine to give a delicious flavour. It is very easy to make and takes very little cooking.
It can also be made at any time of the year, using frozen cranberries and tinned or vacuum-packed chestnuts or unsweetened chestnut purée.
It will also freeze after liquidising.
Ingredients
(serves 4)
1 large onion or 3 shallots, peeled and chopped.
2 celery stalks, peeled and chopped.
700ml vegetable or chicken stock.
Sprig of fresh thyme.
300g cooked and peeled chestnuts.
75g cranberries.
2-3 tbsp port.
Lemon juice to taste.
Salt and pepper.
Method
1 Soften the onions or shallots in 2 tablespoons of stock in a large pan over a low heat until they are becoming transparent.
2 Add the remaining stock and thyme. Bring to the boil and then reduce the heat and leave to simmer for ten minutes.
3 Add the chestnuts and cranberries. Bring back to the boil and simmer for a further five minutes.
4 Allow to cool slightly. Discard the thyme. Remove a few cranberries and keep them in reserve, then liquidise the soup. Stir in the port and lemon juice to taste. Adjust the seasoning.
5 Reheat gently and serve garnished with cranberries and a few fresh herb leaves.
10:43am Thursday 20th December 2007
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