(This is a family favourite of Anne & Hans Van Gemert, chestnut growers at Taradale, Victoria)
1.5 to 2 litres chicken stock (use less for a thick stock)
750g chestnuts (fresh or dried and rehydrated)
1-1/2 - 2 tspns Sambal Oelek (hot chilli paste)
2-1/2 tbs fresh coriander and cream for dolloping
- Cook chestnuts in chicken stock for 15 minutes, slowly add 1 teaspoon sambal oelek, then remaining amount.
- Add 2 tablespoons of the fresh, finely chopped coriander and simmer for two minutes.
- Ladle the soup into a food processor and blend until smooth.
- Serve in heated bowls, topped with a dollop of cream and remaining coriander