Christmas: Carrot, Chestnut & Thyme Soup

December 15, 2017

 

This is such a lovely, light, festive soup. A welcome relief with all the rich food we devour over Christmas.

 

Serve it as a starter or on Boxing Day after a walk to warm the cockles. The chestnuts give it an earthy, nutty flavour to it and Thyme just goes so well with carrots. I hope you enjoy it.

 

 

 

 

 

 

Serves 4

 

INGREDIENTS

500g of carrots, chopped into bitesize chunks

1 tsp of olive oil

1 small onion, diced

110g of pre-cooked Chestnuts

1 litre of boiling water

10 sprigs of fresh Thyme, leaves removes and stalked discarded 

2 tbsp of Bouillon 

Black Pepper

 

 

METHOD

Fry the onions in the oil for about 5 minutes until soft but not burnt. Add the carrots and thyme and saute for another 5 minutes. Add the water and simmer for 10 minute. Add the chestnuts and the stock cubes, simmer for a further 10 minutes.


Make sure the carrot are cooked through by pressing on them with the back of spoon, to which they should turn to mush. Blitz in a magi-mix or similar and return to the pan. 

 

Do an essential taste test to check the balance of flavour. Add black pepper and sea salt if 
necessary. Serve and top with sprigs of thyme.

Share on Facebook
Share on Twitter
Please reload

© 2018 Too Many Foodies