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
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
— Lila
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