1 lb (450 g) chestnuts
3 sticks celery, chopped
1 onion, chopped
1 tbsp (15 ml) oil
1 pint (600 ml) chicken stock
1 pint (600 ml) milk
4 oz (125 g) Stilton cheese, crumbled
1 tbsp (15 ml) lemon juice
few drops Tabasco sauce
3 sticks celery, chopped
1 onion, chopped
1 tbsp (15 ml) oil
1 pint (600 ml) chicken stock
1 pint (600 ml) milk
4 oz (125 g) Stilton cheese, crumbled
1 tbsp (15 ml) lemon juice
few drops Tabasco sauce
To garnish:
few sprigs coriander
method
1. Nick chestnuts with a sharp knife. Place on a baking tray and cook at Mark 6 (200°C) 400°F for 30 minutes. Shell and skin.
2. Fry celery and onion in oil for 10 minutes without browning.
3. Add chestnuts, stock and milk. Cook for 15 minutes.
4. Blend in a liquidiser with Stilton, lemon juice and Tabasco.
Serve hot, garnished.
2. Fry celery and onion in oil for 10 minutes without browning.
3. Add chestnuts, stock and milk. Cook for 15 minutes.
4. Blend in a liquidiser with Stilton, lemon juice and Tabasco.
Serve hot, garnished.
serving amount
serves 6 - 7
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