METHODWash and dice the potatoes into smallish cubes, the shallots into half moons and the chestnuts in half – add these to a large saucepan, along with the oil for cooking.
Sauté for a few mins, until the onions have softened. Add about 800ml of the stock and simmer for approx. 10mins, until the potatoes have cooked through. Remove from the heat and blitz until smooth using an immersion blender.
Add the cream and use the remainder of the stock to adjust the thickness level to your liking. Season to taste with salt and pepper. Serve in bowls topped with the garnishes, if using and enjoy!
Serves: 4
Preparation: 15 mins
Cooking: 15-20 mins
750g Albert Bartlett Rooster potatoes, approx. 5-6 large ones
180g ready to eat chestnuts
3 echalion shallots
1 tbsp olive oil for the pot
1 Litre of good vegetable stock (water + stock cubes/boullion also works)
50ml double cream
Salt & pepper to taste
Optional garnishes for the bowl:
Fresh thyme
Crushed chestnuts
A sprinkle of seeds
Drizzle of double cream
Drizzle of extra virgin olive oil