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Chestnut and Sage Soup with Rodda’s Clotted Cream

Exclusive Recipe from Chef Emily Scott

Winter days and the promise of Christmas, earthy festive flavours of chestnuts and sage will put you in the holiday spirit. A delicious starter for supper that you can prepare ahead, or something in the fridge for unexpected guests. Finished off with the luxury of Rodda’s Cornish Clotted Cream.

ingredients 10 ingredients
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Prep 10 minutes Cooking 20 minutes
user icon Serves 6 people
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Ingredients

  • 3 tablespoons of olive oil, plus extra to trickle
  • 25g Rodda’s Classic Churned Butter
  • 1 medium onion, chopped
  • 6 sage leaves, roughly chopped, plus extra to finish
  • 1 small garlic clove, finely chopped
  • 1 litre vegetable stock
  • 350g cooked, peeled chestnuts
  • 100ml crème fraîche
  • 113g Rodda’s Cornish Clotted Cream
  • Cornish sea salt and freshly ground black pepper

Method

  • Heat a tablespoon of the olive oil and the butter in a saucepan over a medium heat and sweat the onion for about 10 minutes, until soft and translucent.
  • Add the sage and garlic and sauté for a minute.
  • Pour in the vegetable stock and add most of the chestnuts – reserve a handful for finishing.
  • Season with salt and pepper and simmer for 15 minutes, stirring from time to time.
  • Remove from the heat and cool slightly, then purée until very smooth in a blender or food processor.
  • Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary.
  • Slice the reserved chestnuts.
  • Heat the rest of the olive oil in a small frying pan over a medium heat and fry the sage leaves until crisp, then drain on kitchen paper.
  • In a small pan warm through the Rodda’s Clotted Cream until smooth and creamy.
  • Ladle the soup into bowls, scatter on the chestnuts and sage leaves, swirl in the Rodda’s Clotted Cream with a teaspoon and add a trickle of olive oil.
  • Eat with slices of sourdough and Rodda’s classic churned butter.
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