Chestnut & lentil soup

Method

1. Wash and finely chop the onion, leek, carrot and celery. You will want these to cook evenly so ensure they are chopped to a similar size.
2. Place the olive oil in a large pan and place over a low to medium heat. 
3. Add the chopped vegetables and season with salt.
4. Stir and allow the vegetables to sweat gently for 15 minutes until they are soft and colourless. If they start to colour, lower the heat and add a touch more oil.
5. Once the vegetables are softened, add the red lentils and stir. 
6. Add the stock.
7. Tie the bay leaf, thyme and parsley stems together with a piece of string and place into the pan along with the peppercorns and allspice. 
8. Increase the heat and bring to a boil. 
9. Simmer until the lentils are very soft, approximately 40 minutes. 
10. Use a ladle to remove any foam than appears on the top of the soup during cooking.
11. Add the chestnuts and simmer for a further 15- 20 minutes.
12. Remove the bay leaf, parsley stems and thyme tied with string. 
13. Use a blender, food processor or hand blender to liquidise until smooth. 
14. Add water to thin out as needed.

Tips

Serve hot with a dollop of crème fraîche and a sprinkle of chopped thyme.

This soup will keep well for several days or can be frozen and consumed within 3 months.