Preparation 15 mins + chestnut prep time • Cooking 25 mins • Serves 4
2 tbsp olive oil
1 leek, trimmed, halved lengthways, washed and sliced
2 garlic cloves, chopped
400g cooked and peeled chestnuts, roughly chopped
4 cups chicken stock
100g baby spinach leaves
1½ cups frozen green peas
Sour cream, to serve
Heat oil in a large saucepan over a medium heat. Add leek and garlic and cook, stirring often, for 3-4 minutes until softened.
Add chestnuts and cook, stirring occasionally, for 5 minutes. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 5 minutes. Stir in spinach and peas. Cover, reduce heat and simmer for 3-4 minutes until peas are tender.
Remove from heat and puree with a stick blender until smooth. Season to taste. Ladle into bowls and top each with a dollop of sour cream. Sprinkle with chestnut crisps* if liked and serve.
Note, this soup thickens on standing – add extra stock if necessary.
*To make chestnut crisps; slice 50g of cooked and peeled chestnuts in a little olive oil in a frying pan over medium-high heat, tossing often, until golden. Drain on paper towel.
The Story Behind the Recipe:
This wonderful winter recipe was kindly shared from Chestnuts Australia. Although we're coming to the end of the Australian chestnut harvest season (March to July each year), there are still chestnuts in your local stores and you can also purchase ready-to-use vacuum sealed nuts through Cheznuts too.
For many with European backgrounds, roasted chestnuts are the perfect symbol of winter-time but here at FoodFaith, with National Tree Day coming up this weekend, we thought what a wonderful time to celebrate the delicious and often underrated nut that grows on beautiful trees - the Chestnut. Head over to Chestnuts Australia for more info on chestnuts - growing them, harvesting and of course eating them!