This soup recipe with green peas celebrates the best of Australian Chestnuts! A healthy warming recipe that is great as a dinner party entree idea too.
Ingreadient:
- 600g fresh chestnuts
- 2 tbsp olive oil
- 1 leek, trimmed, halved lengthways, washed and sliced
- 2 garlic cloves, chopped
- 4 cups chicken stock
- 100g baby spinach leaves
- 1 1/2 cups frozen green peas
- Sour cream, to serve
Direction:
- Cut chestnuts in half across the width of the chestnut before cooking
- Place prepared chestnuts into a saucepan of cold water and bring to the boil
- Simmer for 15 to 20 minutes or until the fresh is tender and easily separates from the shell
- Remove the chestnuts one at a time from the water and peel
