Galgorm Resort head chef Chris Bell serves up some great recipes to brighten up these gloomy January days.
What you'll need
200g pre-cooked chestnuts
500g peeled and chopped Jerusalem artichokes
1 chopped onion
3 chopped cloves of garlic
400ml of chicken stock
300ml whipping cream
Salt and pepper
for the Garnish
Sweat onion and garlic in olive oil for 3-4 minutes. Add chestnuts and artichokes and cover with stock and cream.
Simmer for 10-15 minutes until vegetables are tender. Blend in food processor and season.
Pour into serving bowls and garnish with a drizzle of walnut oil and some chopped walnuts.