1 can chestnut puree, 175g
pancetta, 1/4 leek, butter, pumpkin oil, truffle oil 1/2 pint ham stock
Chestnuts are currently having a revival in my kitchen and this rich, velvet textured soup had my husband all but licking the dregs from the pan. This will be going on my list of ultimate Christmas soups but as our British summer is so miserable right now, why not try it early?
1) Dice the leek and sautee in a pan with a little butter. Once soft, add the pancetta and chestnut puree and turn the heat down to a simmer.
2) Dilute the soup with the ham stock and simmer for a further 15 minutes.
3) Season to taste with salt and black pepper and serve with a drizzle of pumpkin and truffle oil.