Chestnut soup. Gluten and dairy free.

• 500g/1 lb chestnuts
• 1.2 ltr/ 2 pints chicken stock
• 2 sticks of celery, chopped
• 50ml/2 fl oz coconut oil or olive oil
• 5 tablespoons coconut cream.
• Salt, grind of nutmeg and chilli powder.

Serves 4.

1. Boil the chestnuts for a few minutes and then peel ((If you have a very sharp knife, it is worth cutting an X in the bottom of the chestnut before boiling.  This helps the peeling.  After boiling, take a couple of chestnuts out of the hot water and peel, then take a couple more.  As they cool, it becomes impossible to peel them.)).  A fearful fag.  Does nothing for the thumbnails.  But the taste is worth it.  If really struggling for time, vacuum packed chestnuts are probably the best alternative.
2. Cook the chestnuts in the stock until tender (15 – 20 mins).
3. Pour off most of the stock and liquidise the chestnuts.
4. Fry the celery in the coconut oil/olive oil until soft, then add the puréed chestnuts, stirring really well.
5. Add the salt, nutmeg and chilli.
6. Add the coconut cream and more stock until you get the consistency of soup you want.  Mix well, and re warm it through.
7. Check the seasoning and serve, with a few chopped celery leaves sprinkled over the top.