Woman's Weekly



What could be more Christmassy than chestnut soup with cracker-shaped crackers? So fun to say!


For the crackers:

300g (10oz) strong plain flour, plus extra to dust
4tbsp olive oil
2 sprigs fresh rosemary, chopped
¼tsp sea salt
¼tsp black pepper
160g (5½oz) grated Parmesan or vegetarian equivalent

For the soup:

45g (1½oz) unsalted butter
1 onion, chopped
2tbsp sherry
600g (1¼lb) roasted chestnuts
250g (9oz) potatoes, chopped
1.5 litres (2½pts) vegetable stock
3 sprigs rosemary
75ml (3fl oz) double cream You will need:
A4 piece of card or paper
2 baking trays lined with baking parchment

1 For the crackers, heat the oven to 230C/Gas 8. In a bowl, combine the flour and oil with 100ml (3½fl oz) cold water. Add the rosemary and season well. Stir, then bring the mixture together into a dough with one hand. Wrap in cling film and chill for 20 mins.

2 On the A4 piece of card, draw and cut out a 17cm (6½in) long ‘cracker’ template. Line the 2 baking trays with paper and halve the dough. On a surface dusted with flour, roll one half of the dough to a 30cm (12in) square. Cut out cracker shapes and transfer to the prepared tray. Repeat to make 8, re-rolling offcuts. Roll out the other piece of dough to make 8 more crackers, then sprinkle them with the sea salt, black pepper and Parmesan. Bake for 5-8 mins, until golden. Leave to cool and keep in an airtight container.

3 For the soup, melt the butter in a large pan and stir in the onion. Cook on medium heat for 3-4 mins

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