Portuguese chestnut soup

Ingredients

• 500 g cooked peeled chestnuts
• 2 medium potatoes
• 1 leek
• 1 onion
• 2 tbsp olive oil
• 1.2 litres vegetable stock
• Salt and pepper
• Optional thyme

Step-by-step method

1. Wash and slice leek, chop onion and dice potatoes.
2. Gently soften leek and onion in olive oil without deep browning.
3. Add potatoes, chestnuts and warm vegetable stock; simmer 20–25 minutes until tender.
4. Blend carefully until smooth, thinning with extra stock if needed.
5. Season with salt, pepper and optional thyme and serve hot.