This is a Nigella Christmas recipe which we discovered during the Pyrénéen chestnut season. It works equally well with jars of chestnuts though, and of course that's the less labour-intensive option.
It's not a pretty soup, but has a lovely rich flavour, and is very satisfying on a cold day.
Ingredients
250g red lentils
225g cooked chestnuts
1.5l vegetable stock
1 stick celery
1 carrot
1 small onion
1 leek
2 tbsps olive oil/butter
fresh parsley, chopped
150ml double cream
1. Finely chop the onion, leek, carrot and celery, heat the oil in a saucepan, and let the veggies sweat and soften in the fat.
2. Add the lentils and stock. Bring to the boil and simmer until the lentils are very soft, about 30 mins.
3. Add the chestnuts and stir for a further 20 mins or so.
4. Liquidize until smooth, adding as much water as you need.
5. To servce, lace with cream and sprinkle parsley on top.
This soup is so hearty it needs little more than a slice of chunky bread and possibly a slice or two of mature cheddar.
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