Carrot and Chestnut Soup
For completeness sake, the soup Rainbow Dash made. It was very tasty. - TS
Ingredients
1 large onion, chopped
2tbsp olive oil
15 sage leaves
200g (7oz) cooked, chestnuts, roughly chopped
500g (1lb) carrots, peeled and thinly sliced
1 litre (1¾pt) vegetable stock
3tbsp crème fraîche
In a large saucepan, soften the onion in 1tbsp olive oil for 5 minutes. Shred 3 of the sage leaves and add to the onion. Add the chestnuts, carrots and stock to the pan and bring to the boil. Reduce the heat, partially cover and simmer for 25 minutes, until the carrots are tender.
Heat 1tbsp oil in a small frying pan and add the rest of the sage leaves. Fry until crisp and fragrant but not coloured, then drain on kitchen towel. Use a mechanical blender to purée the soup until smooth (or a Magilux Blender if you are able). Season to taste.
Reheat gently until piping hot, then ladle into warmed bowls. Top with a spoonful of crème fraîche, the sage leaves and pepper.