Chestnut Soup with Migas

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

FOR THE SOUP

- olive oil

2 - shallots

8 oz - cooked chestnuts

- salt and pepper

2¾ pints - chicken or vegetable stock

5 fl oz - double cream (heavy cream)

FOR THE MIGAS

3 oz - fresh breadcrumbs

4 sprigs - fresh thyme

1 clove - garlic

Peel and finely slice the shallots. Heat a pan over a low heat and add about a tablespoon of olive oil. Add the shallots and cook gently for about 8-10 minutes until soft and then add the chestnuts. Season well, with salt and freshly ground black pepper and pour the stock over the top. Bring to the boil then turn down to a simmer and cook for about 10 minutes to soften the chestnuts and reduce the stock.
Blend the soup in a processor adding it a bit at a time until your get a fairly thick, soupy consistency. Stir in the cream, check the seasoning and keep warm.
For the Migas, roughly crush the garlic (unpeeled) and add to a frying pan with several tablespoons of olive oil. Add the breadcrumbs and thyme and fry over a medium heat until the crumbs are golden brown. Season to taste, drain well on absorbent kitchen paper and remove the thyme and garlic.
Divide the soup between bowls and the sprinkle the Migas on top. Serve with a little extra thyme.