So as promised here is the recipe that is in this month's Explorer Magazine.
This soup is a bit of a tradition in my family. Every autumn when the weather starts to turn this becomes one of our main staples, it is the perfect warmer after a long day at work and can be made in under 15 minutes so it is great when you are a bit stuck for time. It also makes a great starter for any dinner party and can keep for a few days in an airtight container. The speck – which is a cured ham from the Alpine regions of Northern Italy – and the chestnuts, were sourced from The Cambridge Cheese Company, at 4 All Saints Passage.
You will need-
- Two medium potatoes peeled and cubed
- A vacuum pack of whole cooked chestnuts
- Five slices of Speck or another smoked ham, sliced
- Two shallots
- Three cloves of garlic
- One litre vegetable stock
Begin by boiling the potatoes for 10 minutes, then after five minutes add the pack of chestnuts and continue to boil. While those are cooking, finely slice the shallots and garlic and sauté in a little oil until soft and then add the speck.
Continue cooking for around five minutes, then when the potatoes and chestnuts are cooked drain them and then return to the saucepan. Cover with the hot vegetable stock and top with the cooked shallots, garlic and speck. Simmer for 5 minutes and then using a soup blender, blend all of the ingredients together until the soup reaches a smooth consistency. Serve with bread and decorate with a thin slice of speck.