Chestnut Soup with Croutons

Ingredients:
5 spray low-fat cooking spray
1 portion leek(s), sliced
2 medium carrot(s), peeled and sliced
1 stick celery, sliced
1 portion stock cube, chicken or vegetable, make up to 1 litre with hot water
435 g chestnut purée, unsweetened
2 medium slice bread, brown, with crusts removed
2 teaspoon dried sage, or 16 sage leaves
1/2 tablespoon caraway seeds
4 portion chestnuts, fresh, peeled and roughly chopped
Instructions:
Add the stock to a saucepan and bring to the boil. Add the vegetables, cover and simmer for 20 mins until all the vegetables are tender.

Add the chestnut purée and then use a hand blender or transfer to a liquidiser to blend until smooth. Return to the pan, bring back to the boil and keep simmering over a low heat until ready to serve.

Cut each slice of bread into 16 squares. Spray a small frying pan with low fat cooking spray and heat until sizzling. Add the bread and cook over a medium heat for 2 mins. Turn the squares over and cook for another minute until golden. Add the sage, caraway seeds and chopped chestnuts and cook, stirring for 1-2 mins until the sage leaves begin to toast and the nuts turn golden.

Serve the soup in warm bowls topped with the croutons, sage, seeds and nuts.

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