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
- 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.