Got chestnuts? We made this with a vac-pack we still had in the drawer from last Christmas. A really delicious soup and perfect for using a post- or pre-season chestnut surplus!
Cauliflower & Chestnut Soup – serves 4
- ½ tbsp olive oil
- 1 large onion, finely chopped
- 1 large cauliflower, cut into florets
- 250ml milk
- 850ml vegetable stock
- 150ml double cream
- 200g pack vacuum-packed chestnuts, roughly chopped
- 25g grated Parmesan, to serve
Heat the olive oil in a large saucepan, then add the onion and cook gently for 8 to 10 minutes or until softened. Add the cauliflower, milk and stock, then bring to a simmer and cook for 10 to 12 minutes or until the cauliflower is tender.
Add the cream, season well, and bring back to the boil. Remove from the heat and add the chestnuts, then blend with a hand blender until smooth. Season to taste and serve with shaved Parmesan, lots of black pepper and a drizzle of olive oil.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Yummmmm! 😊