Chestnut soup with sage and clotted cream

Emily Scott gives this Christmas classic a Cornish twist
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Chestnut soup with sage and clotted cream

Chef Emily Scott shares her festive recipe for chestnut soup with crispy sage and clotted cream

Serves    6

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Indy Coffee Box
  • You will need
  • Method

 

  • 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  
  1. 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.
  2. Add the sage and garlic and sauté for a minute.
  3. 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.
  4. Remove from the heat and cool slightly. Using a blender or food processor, puree until very smooth.
  5. Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary.
  6. 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.
  7. In a small pan, warm through the Rodda’s clotted cream until smooth and creamy.
  8. 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.
  9. 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

  1. 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.
  2. Add the sage and garlic and sauté for a minute.
  3. 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.
  4. Remove from the heat and cool slightly. Using a blender or food processor, puree until very smooth.
  5. Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary.
  6. 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.
  7. In a small pan, warm through the Rodda’s clotted cream until smooth and creamy.
  8. 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.
  9. Serve with slices of sourdough smothered with Rodda’s classic churned butter.
Supported by
The Alverton Truro
Indy Coffee Box
Supported by
The Alverton Truro

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The Alverton Truro
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