Chestnut Soup

Method

Recipe Component 1

1. n a large pan, sweat the onion, leek, garlic and bacon in the duck fat until soft ( with colour).
2. Add the chestnuts and turn the heat up slightly.
3. When the chestnuts begin to fry add the sherry vinegar. Boil until evaporated.
4. Add the cognac and boil until evaporated.
5. Add the chicken stock & milk. Bring to the boil and simmer until the chestnuts are cooked and soft.
6. Add the butter.
7. Season with salt.
8. Blend in a food blender.
9. Pass through a fine chinois and season to taste.

To Serve

Serve immediately.