Chef Emily Scott shares her festive recipe for chestnut soup with crispy sage and clotted cream
Serves 6
- Rodda’s classic churned butter 25g
- Olive oil 3 tbsp, plus extra to drizzle
- Onion 1 medium, peeled and chopped
- Sage leaves 6, roughly chopped, plus extra to serve
- Garlic 1 small clove, finely chopped
- Vegetable stock 1l
- Cooked chestnuts 350g, peeled
- Crème fraîche 100ml
- Rodda’s Cornish clotted cream 113ml
- Cornish sea salt and freshly ground black pepper
- Heat the butter and a tablespoon of the olive oil in a saucepan over a medium heat. Add the onion and sweat it for about 10 minutes, until soft and translucent.
- Add the sage and garlic and sauté for a minute.
- Pour in the stock and add most of the chestnuts, reserving a handful for serving. Season with salt and pepper and simmer for 15 minutes, stirring from time to time.
- Remove from the heat and cool slightly. Using a blender or food processor, puree until very smooth.
- Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary.
- Heat the rest of the olive oil in a small frying pan over a medium heat and fry the sage leaves until crisp, then drain on kitchen paper.
- In a small pan, warm through the Rodda’s clotted cream until smooth and creamy.
- Ladle the chestnut soup into bowls, scatter the sliced reserved chestnuts and sage leaves on top, swirl in the Rodda’s clotted cream with a teaspoon and add a drizzle of olive oil.
- Serve with slices of sourdough smothered with Rodda’s classic churned butter.
You will need
- Rodda’s classic churned butter 25g
- Olive oil 3 tbsp, plus extra to drizzle
- Onion 1 medium, peeled and chopped
- Sage leaves 6, roughly chopped, plus extra to serve
- Garlic 1 small clove, finely chopped
- Vegetable stock 1l
- Cooked chestnuts 350g, peeled
- Crème fraîche 100ml
- Rodda’s Cornish clotted cream 113ml
- Cornish sea salt and freshly ground black pepper
Method
- Heat the butter and a tablespoon of the olive oil in a saucepan over a medium heat. Add the onion and sweat it for about 10 minutes, until soft and translucent.
- Add the sage and garlic and sauté for a minute.
- Pour in the stock and add most of the chestnuts, reserving a handful for serving. Season with salt and pepper and simmer for 15 minutes, stirring from time to time.
- Remove from the heat and cool slightly. Using a blender or food processor, puree until very smooth.
- Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary.
- Heat the rest of the olive oil in a small frying pan over a medium heat and fry the sage leaves until crisp, then drain on kitchen paper.
- In a small pan, warm through the Rodda’s clotted cream until smooth and creamy.
- Ladle the chestnut soup into bowls, scatter the sliced reserved chestnuts and sage leaves on top, swirl in the Rodda’s clotted cream with a teaspoon and add a drizzle of olive oil.
- Serve with slices of sourdough smothered with Rodda’s classic churned butter.
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