This can be an elegant soup, a rustic one or a mixture of the two. It is certainly the quickest soup I have ever made, just chestnut puree, stock and cream. After that, it can become a chameleon, soothe yourself with sour cream and chives, freshen it up with herbs, chilli or citrus zest, or give yourself something to crunch on with cheese on toast, croutons, chestnut croutons or bacon. You can also make a vegan version of this by replacing the cream with extra virgin olive oil.
By Merchant Gourmet Cook, Alex Mackay
Suitable for gluten-free and vegetarians
Serve as it is or with one of the following ideas: