Chestnut and Onion Soup

This warming chestnut soup is a good restorative on a cold winter evening.

8 oz. chestnuts
3 sprigs of thyme or wild thyme
salt
4 1/2 cups vegetable stock
2 medium onions, chopped
1 tablespoon olive oil bouquet garni
freshly ground pepper

To Serve

a splash of almond milk
croutons fried in oil


Peel the outer skin from the chestnuts. Place the chestnuts in a saucepan and cover with cold water. Add one of the sprigs of thyme and some salt and bring to the boiL

Simmer for 20 minutes or until the chestnuts are tender. Pour off the cooking liquid and, when the chestnuts are cool enough to handle, rub off the thin papery inner skins. Puree the chestnuts with some of the stock using a food processor or a food milL

Soften the onions in the oil and cook until golden but not brown. Add the remaining stock and thyme, and the bouquet garni. Bring to the boil. Simmer for I0 minutes then add the chestnut puree and cook for a further 5 minutes. Check the flavor and season with salt and fresh ground black pepper.

Just before serving remove the herbs and add the almond milk Serve the soup with hot croutons.

SERVES 4-5