Creamy Chestnut And Turnip Soup

Ingredients

• 1 pound chestnuts
• 1 1/2 pints water
• 1 egg yolk or 1 teaspoon cream
• 1 onion
• 1 small turnip
• 1 ounce butter
• 1/2 teaspoon salt
• 6 peppercorns
• pinch of mixed herbs

Method

1. 1 Boil chestnuts for 30 minutes, then remove shells and skins.
2. 2 Melt butter in a stewpan and fry sliced onion and turnip.
3. 3 Add water, seasonings, and chestnuts; boil for 1 hour.
4. 4 Strain soup into a basin containing the egg yolk or cream, stirring to combine.
5. 5 Strain soup back into the saucepan, re-warm gently without boiling, and serve.