Potato and leek soup with roasted chestnutsIngredients
4 potatoes, washed, peeled and cut into quarters
½ leek sliced into rings
½ celeriac diced
1 litre of chicken stock
8 roasted chestnuts
Season if desired
Olive oil spray

Roast chestnuts in oven. Put large saucepan on a low heat and spray with oil.
Add sliced leek cook until translucent, stirring constantly. Add celeriac for 1 minute and then add the chicken stock. Then add potatoes and cook until soft. Add peeled roasted chestnuts into soup for about 10 minutes. Allow soup to cool for about 15 minutes before placing in food processor or blender. Blend until smooth. Serves 6.