1 can chestnut puree, 1 salsify root,
butter, pumpkin oil, 1/4 pint vegetable stock
Serves: 2 Preparation: 45 minutes
Chestnuts are currently having a revival in my kitchen and this velvet textured soup has the sweet flavour of chestnut and wonderful mellow undertones of salsify. It has a simple, comforting taste which reminds me of eating baked beans - I know they're hardly culinary chic, but if you love beans on toast, dunking bread into this will feel familiar, I guarantee it!
1) Peel and dice the salsify and sautee in a pan with a little butter. Add the chestnut puree and turn the heat down to a simmer.
2) Dilute the soup with the vegetable stock and simmer for a further 30 minutes, stirring frequently.
3) Pulse in the blender and pass through a sieve to incorporate the salsify, then serve drizzled with pumpkin oil