2 servings
1/2 Carrot
1/2 Leek
1 Celery Sticks
Vegetable Oil
1/4 ts Nutmeg
1/4 ts Cinnamon
1/4 ts Coriander
1/4 ts Mace
3/4 pt Water
1/2 tb Passata
4 oz Chopped Chestnuts
1/4 pt Milk
Lemon Juice
Seasoning
1. Fry the chopped carrot, leek and celery in the vegetable oil until
they
start to colour, then stir in all the spices. Allow the spices to
cook
for a few seconds then add the water and passata. Stir well. Add
the
chestnuts, bring to the boil and cook until soft, for around 20
minutes.
2. Add the milk and lemon juice and season to taste. Puree. Return to
the
pan, heat and then serve.
