Chestnut broth with soft spices

2 servings

Ingredients

Quantity Ingredient
½ Carrot
½ Leek
1 Celery Sticks
Vegetable Oil
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ teaspoon Coriander
¼ teaspoon Mace
¾ pint Water
½ tablespoon Passata
4 ounces Chopped Chestnuts
¼ pint Milk
Lemon Juice
Seasoning

Directions

1. Fry the chopped carrot, leek and celery in the vegetable oil until they

start to colour, then stir in all the spices. Allow the spices to cook

for a few seconds then add the water and passata. Stir well. Add the

chestnuts, bring to the boil and cook until soft, for around 20 minutes.

2. Add the milk and lemon juice and season to taste. Puree. Return to the

pan, heat and then serve.

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