Stephanie Alexander’s Chestnut Soup

Serves 8 – Recipe sourced from Stephanie Alexander – The Cook’s Companion

1 potato, diced
1 stick celery, finely sliced
1 onion, finely chopped
1 clove garlic, finely chopped
40g butter
1 kg chestnuts, peeled ( to yield 500g)
1 litre chicken stock
100ml cream
salt, pepper
1 tablespoon Pfeiffer Seriously Nutty

In a heavy-based stockpot sweat vegetables and garlic in butter over a gentle heat for 5 minutes. Ad chestnuts and stock and simmer, covered, for 25minutes until nuts are quite tender. Puree contents of pot, then pass through fine sieve and return puree to pot. Add cream and simmer soup for 15 minutes to allow it to reduce slightly. If still too thin, simmer a further 15 minutes, uncovered. If too thick, adjust with extra stock or water. Season to taste. Before serving, add fortified wine to hot soup.  Serve with a chilled glass of Pfeiffer Seriously Fine.

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