Ingredients

A knob of butter
• 2 onions, chopped
• 1 garlic clove, finely sliced
• 1 large potato, diced
• 400g sweet chestnuts
• 1–1.2 litres vegetable stock
• 1 bay leaf
• 150–200ml single cream

Method

•  Gently fry the garlic, onions and butter in a saucepan until golden brown.
• Then add the chestnuts, potato, stock and bay.
• When the potato is soft remove the bay and blitz.
• Stir in ream and adjust seasoning to your taste.