This soup is perfect for Christmas. It’s seasonal, a touch special and utterly scrumptious.
1 celery heart
50g unsalted butter
500g ready cooked peeled chestnuts
1.2 litres chicken stock
salt and pepper to taste
A few dollops of crème fraiche to serve
few sage leaves
Chop the vegetables. Melt the butter in a pan, and the veg and fry lightly for about 10 mins until softened and golden. Add the chestnuts and cook for 1-2 mins. Add the Madeira and simmer until reduced. Add the stock and seasoning, bring to the boil and simmer for 15mins. Transfer to a blender, puree and then return to the pan.
Fry the pancetta. Serve the soup, top with the pancetta, a little crème fraiche and some sage leaves.