Chestnut Soup Recipe

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Directions

# Pre-heat the oven to 400F, Gas Mark 6, 200C
# With a sharp knife, make a slit in the outer skin of the chestnuts
# Arrange chestnuts on a baking sheet and bake in the pre-heated oven until the skins crack
# Peel off the two layers of skin off the chestnuts while they are still hot and place in a pan
# Add all the remaining ingredients, bring to the boil, then lower the heat before covering the pan and allowing it to simmer for about 45 minutes
# Check that the chestnuts and celery are tender then remove the bay leaf
# Pour the soup into a blender to produce a smooth puree
# Return to a pan and heat gently, thinning with a little milk if necessary, before serving