There’s nothing like a big bowl of steaming hot, hearty soup to brighten up a cold winter’s day in the UK and this one definitely hits the spot. Thanks to our friend Nick who first made it for a group of us one cold November night in the Cotswolds a couple of years ago.
(Serves 4)
- 1 large onion – chopped
- 2 cloves of garlic – chopped
- A splash of olive oil
- Punnet of organic chestnut mushrooms, sliced
- Handful of chestnuts (you can use fresh but I tend to use the ready-prepared ones by Merchant Gourmet)
- Organic vegetable stock (I use Kallo organic stock cubes)
- A tiny drizzle of truffle oil (I use the white truffle oil from Truffle Hunter – it’s expensive but it lasts forever as you only need the tiniest amount)
- Sea salt and pepper to season
- Pour the olive oil into a large pan
- Add the garlic and onion and gently fry for a few minutes to soften
- Add the mushrooms and fry for a few more minutes
- Add the vegetable stock, truffle oil and salt and pepper to taste
- Heat the mixture through for a couple more minutes and then remove from the heat and blend (I generally use a hand-held blender)
- Return the soup to the heat to warm through
- Serve with crusty bread
Enjoy. (Ideally by a roaring log fire with good friends and a bottle of red wine!)