Belfast Telegraph

Thursday 17 April 2014

Recipe: Chestnut & artichoke soup

Chestnut & artichoke soup

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

Walnut oil

Chopped walnuts

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.

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