2 tbsp olive oil
1 large onion, chopped
250g/9oz Brussels sprouts, trimmed
1 litre/1¾ pints/4 cups hot chicken or turkey stock
1 x 400g/14oz can whole chestnuts, drained
2 tbsp chopped fresh parsley plus extra to garnish
salt and ground black pepper
4 tbsp crème fraîche
1 Heat the oil in a large pan, add the onion and cook gently for 5 minutes until tender.
2 Add the sprouts to the pan, cover and cook for 5 minutes, shaking the pan frequently.
3 Pour in the hot stock and bring to the boil. Add the chestnuts and parsley. Reduce the heat, cover the pan and simmer for 30 minutes or until the vegetables are tender.
4 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the crème fraîche. Reheat gently.
5 Season to taste and serve in warmed bowls, sprinkled with chopped parsley.