I have friends for lunch today and on the menu is Chestnut soup with homemade wholemeal bloomer .
The soup is a standard in our home at this time of year using Merchant Gourmet whole chestnuts . I use Hugh Fernley Whittingstall’s recipe for chestnut and sage soup. It is to quote the man himself ” a rich and elegant soup with a beguilingly velvety texture” I would eat it daily if I could as so delicious and is so easy to make ! Literally fry chopped onion and a garlic clove with some sage, bung in a packet of chestnuts , some stock and season; heat for 15 minutes and blend. Done. How simple was that?
Now the bread was from my new best cookbook friend ” How to bake” and was the wholemeal loaf that I had a bash at turning into a bloomer. I use to be under the impression that bread was hard but this book just boosts your confidence left right and centre!
I have so far resisted eating the bread until they arrive as the aroma in the kitchen along with the soup is slowly torturing me! As for the cheese it did not fair so well .
Anyone else out there have some good chestnut recipes to share?