Chestnut Soup

A winter rib-sticker. Not everyone, it seems, likes chestnuts. Perhaps it’s their rich stickiness (or sticky richness) or their annual arranged marriage with Brussels sprouts that gives them a marginal position, but most likely it’s just their distinct flavour. As often as not they will be pushed aside by my restaurant customers. This even extends to the glacé versions, which – drained of syrup, of course – make great partners with a decently hung pheasant (the syrup can be used to make an