I came up with the most Christmas soup that you will ever taste. Simple, easy and bursting with flavour, this winter bomber soup will keep your ‘cockles’ warm and satisfy every part of your body.
Chestnuts are well established as a traditional Christmas food; and of course it’s not roasting the only way to enjoy them. This recipe calls for raw chestnuts, sauteed, stewed and then blitzed into a velvety, rich velute.
This great vegetable is a great combination with chestnut, that brings this earthy, nutty flavours when cooked together. Cauliflower florets will be sauteed and then stewed together with chestnut.
Meaty, salty and full of flavour. Prosciutto will be the flavour enhancer of this soup.
- 1 cauliflower (Florets)
- 1 leek (Chopped)
- 2 Potatoes (Peeled and Cut)
- 120g chestnuts (Peeled)
- 180ml heavy cream
- 80g butter
- 500ml vegetable broth (Boiled water + 1 Vegetable stock cube)
- 100g Prosciutto
- Mint leaves
- Set a large pot over medium-high heat.
- Melt the butter and add the leek, potato, half prosciutto, cauliflower and chestnuts.
- Sautee for 10 minutes, stirring occasionally.
- Add the heavy cream and cook off for 4-5 minutes.
- Add vegetable stock and bring to a boil. As soon as it comes to a boil, lower the heat and simmer for 20 minutes.
- Meanwhile, lay the remaining prosciutto on a baking tray and baked until crispy. Chop and set aside until ready to serve.
- Using a hand blender, blend the soup to a creamy, velvety consistency. If you like, adjust with water to make it more runny.
- Serve into a bowl. Top with crispy prosciutto and mint leaves.