Title: Chestnut broth with soft spices
 Categories: Vegetarian, Soups
      Yield: 2 Servings
 
    1/2    Carrot
    1/2    Leek
      1    Celery Sticks
           Vegetable Oil
    1/4 ts Nutmeg
    1/4 ts Cinnamon
    1/4 ts Coriander
    1/4 ts Mace
    3/4 pt Water
    1/2 tb Passata
      4 oz Chopped Chestnuts
    1/4 pt Milk
           Lemon Juice
           Seasoning
 
  1. Fry the chopped carrot, leek and celery in the vegetable oil until
  they
     start to colour, then stir in all the spices. Allow the spices to
  cook
     for a few seconds then add the water and passata. Stir well. Add
  the
     chestnuts, bring to the boil and cook until soft, for around 20
     minutes.
  
  2. Add the milk and lemon juice and season to taste. Puree. Return to
  the
     pan, heat and then serve.