Andreea came over for lunch with her son, Octave - Marni loved having octave to play with and he gave her some lovely hugs. I managed to polish off 2 nigella recipes in a go - this soup followed by the crab tart. The soup was delicious, even though i made it slightly too thick, and the chestnuts give a lovely depth of flavour. I think i might try adding chestnuts to more soups in the future. Serves 4-6.
- Finely chop 1 small onion, 1/2 leek, 1 carrot, and 1 stick of celery.- Heat 2 tablespoons olive oil in a pan and add the vegetables to soften.- Add 225g red lentils, stir and add 1 1/2 litres vegetable stock.- Bring to the boil and simmer for 40 mins.- Add 225g cooked chestnuts and simmer for a further 20 mins.- Liquidise until smooth and add water as necessary.- Sprinkle with parsley and lace with double cream.
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