Chestnut and Sage Soup from Hugh Fearnley-Whittingstall's 'Veg Everyday'
by Sarah Laing
Ingredients
3 tbsp olive oil
15g butter
1 onion, chopped
6 sage leaves plus extra to finish.
1 clove garlic, finely chopped
1 litre vegetable stock
400 g cooked, peeled chestnuts
100ml creme fraiche (or sour cream)
Salt and pepper
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
— Lynn
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