This article was written for Annabel & Grace, which is now part of Rest Less.
CHESTNUT & CRANBERRY SOUP
Ingredients:
1 tbsp olive oil
1 onion, peeled and chopped
2 sticks of celery, chopped
940 ml vegetable stock (I use stock cubes)
Handful chopped fresh herbs or 1/2 tspn dried mixed herbs
salt & pepper
1 can unsweetened chestnut puree
60g cranberries (I use fresh as they are readily available at this time of year)
60ml port
How to prepare:
Heat up oil, gently cook onion and celery until soft. Add the stock & seasoning and simmer for 8 mins. Add cranberries and chestnut puree, heat for 10 mins. Allow to cool slightly and then liquidise. Add the port and mix again. Gently re-heat when you want to serve!