Ingredients

50 g unsalted butter
1 brown onion chopped finely
1 leek thinly sliced
3 sticks celery chopped
600 g fresh chestnuts
1  potato peeled and chopped
1-litre chicken or vegetable stock
300 ml cooking cream
1 tbsp lemon juice or extra virgin olive oil

Method

1. To roast chestnuts, use a serrated knife to cut a cross (an X) across the surface of the chestnut, make sure you cut through the outer dark shell to the light inner nut
2. Put the griller on high, roast the nuts for approximately 20 to 30 minutes, turning the nuts once the outer shell appears burned, the cut side should start to open
3. Once cooked remove the nuts from the griller (use tongs) and wrap them in a clean tea towel for about 5 minutes
4. The nuts should be easy to peel, keep the nuts in the tea towel, peel one at a time, squeeze each end of the nut then remove the dark outer shell by hand peeling the nuts
5. Melt the butter in a heavy based saucepan, add onion, leek and celery, cook stirring occasionally over low heat for 8 to 10 minutes or until softened
6. Add the 400g of roasted peeled chestnuts, potato and stock, season to taste with sea salt and cracked black peppe
7. Bring to the boil, reduce heat simmer partially covered for 20 minutes or until the chestnuts are soft
8. Process the chestnut soup in a food processor until smooth
9. Return the soup to the saucepan, add cream bring to the boil, stirring constantly
10. Add lemon juice, adjust seasoning to taste