Ingredients
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2 Tbsp Rapeseed Oil
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1 Onion
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1 Carrots
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1 Parsnips
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½ small swede
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1 Leeks
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1 Celery
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2 Garlic
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5 cups (1.2 litres) Vegetable Broth
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leaves from a small bunch of Thyme
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needles from a bushy Rosemary
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about 8 large Sage
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2 Bay leaves
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1 Tbsp Corn Flour
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3 oz (90 g) roasted Chestnuts
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½ tsp wholegrain Mustard
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Sea Salt
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freshly ground Black Pepper
Directions
This is at heart a fancy Scotch broth, minus the lamb. In its place and also doing a sterling job of standing in for the pearl barley are sweet, meaty chestnuts. They provide a different but complementary texture and add a flash of creamy richness in what’s essentially a peasant-style stew. While their earthiness chimes with the veggies and stops them feeling out of place, they still manage to proffer a pleasing punctuation mark in a bowl of modest roots.
Steps
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1
Done
|
Heat the oil in a large saucepan set over low heat and sauté the onion for 5 minutes. Add the carrot, parsnip, swede, leek, celery and garlic and cook for another 5 minutes. Add the vegetable stock along with all the herbs and bring to the boil. Lower the heat so that the liquid is simmering and cook for 15–20 minutes until the vegetables are almost tender. |
|
2
Done
|
Mix the cornflour with a splash of water, then tip this into the pan and cook for another 5 minutes until the soup has thickened a little and the vegetables are perfectly cooked. Stir in the chestnuts and let them heat through for a couple of minutes. Add the mustard, taste and season well with salt and pepper. |
|
3
Done
|
Ladle into warmed bowls to serve. |
