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
Heat 1 tbsp of olive oil and the butter and saute the onion for ten minutes until soft and translucent. Add the garlic and sage and saute for a minute. Pour in the stock and most of the chestnuts (reserve some for garnish) and season. Increase heat and simmer for 15 minutes. Remove from heat, cool, then puree until smooth. Add creme fraiche and reheat but do not boil. In the meantime slice the reserved chestnuts in 2 tbsp of olive oil. Throw in the rest of the sage leaves and saute until crisp. Pour the soup into bowls and garnish with the sage and chestnuts.
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