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
We have been customers for several years, and receive some of the most delicious veg ever. There is a choice between buying a box selected by GWG, which works out cheaper, or choosing from a list of items. Thoroughly recommended.
— Claire
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