Chestnut soup with roast red pepper
- 15 g butter
- 3 shallots
- 1 tbsp vinegar
- 400 g chestnut purée
- 600 ml vegetable stock
- 80 ml single cream
For the salsa:
- 2 red romano peppers
- 100 g chestnuts
- 1 tbsp adobo sauce
- 1 tbsp chopped parsley
Put the peppers under the pre-heated grill and leave there until the tops are charred and throwing blisters. Turn over and repeat.
Place in a bowl and immediately cover tightly with cling film to steam them further. This will allow the skin to be peeled more easily.
Gently remove the skin, then cut off the stalk and, using your finger, open the pepper lengthwise to make one large pepper "fillet". Remove all seeds, then cut into long, thin strips.
Chop the chestnuts roughly, place them in a bowl with the pepper strips, season with the adobo sauce, salt, pepper and parsley (if using), then rest (the salsa, not you!) until ready to serve.
For the soup, melt the butter in a large pot and sweat the onions until fragrant and browning. Deglaze with the sherry vinegar, then add the chestnut purée and the stock, boiling vividly. If the purée is very thick, you might need to work the soup with a blender to achieve smoothness.
When ready to serve, re-heat the soup (if necessary), remove from the stove and stir in the single cream. Avoid re-heating after adding the cream, as it easily curdles.
Arrange a pile of salsa in the middle of a shallow soup bowl and spoon the soup around.
Serve with crusty bread.