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Two Yuletide treats combine to make warming soup with a Christmassy air. A good prelude to holiday feasts, this is a perfect make-ahead choice.
1tbsp/ 15ml butter 1 small onion, chopped 2 stalks celery with tops, chopped 1pt/ 570ml/ 21/4cups creamy milk 4oz/ 110g Stilton cheese, crumbled lemon juice salt white pepper parsley to garnish
Using a sharp knife, cut a cross in each chestnut and roast in a hot oven for about 10 minutes. Quickly peel off shell and skin before they cool. Melt butter and gently sauté onion and celery until soft. Add chestnuts, put in stock and milk and simmer for about 30 minutes, until chestnuts are very soft. Liquidise mixture in blender, add Stilton and liquidise again. Season to taste with lemon juice, salt and pepper and re-heat. Serve garnished with small parsley sprigs. |
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