Chestnut and Madeira Soup with Crispy Sausage
Over a year ago
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Ingredients
- 1 onion
- 1 celery heart
- 2 carrots
- 1 parsnip
- 50g unsalted butter
- 500g cooked peeled chestnuts
- Coarsely chopped flat-leaf parsley
- 150ml madeira
- 1.2 litres turkey or poultry stock plus extra
- sea salt and black pepper
- 200g cumberland sausages
- 1 tbsp vegetable oil
Accompaniment
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Method
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1
Peel and chop the onion, trim, peel and slice the celery, carrots and parsnip. Melt the butter in a large saucepan over a medium heat, add the prepared veg and fry for about 10 minutes, stirring frequently until softened and lightly golden.
Add the chestnuts and cook for a minute or two longer, then add the madeira and simmer until well reduced. Pour in the stock, add some seasoning, bring to the boil and simmer for 15 minutes until the vegetables are tender.
Purée the soup in a blender, then return it to the saucepan and taste for seasoning. Adjust the consistency with extra stock if necessary.
Skin the sausages and roughly slice the sausagemeat. Heat the oil in a large nonstick frying pan over a medium heat, add the sausage and fry for 6-9 minutes until golden and caramelised, breaking it up into little nibs with a spatula as it firms up, so you end up with lots of little crispy
bits.
Drain on double kitchen paper. Serve the hot soup with some of the crispy sausage in the centre and chopped parsley scattered over.
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