Chestnut & Cranberry Soup is is my secret weapon at Christmas and believe it or not my children absolutely love it. It is so simple to make but such an unusual flavour and perfect flavours for the festive period!
CHESTNUT & CRANBERRY SOUP
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)
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!