Recipe for La Toussaint

For 8 people:

1 small potimarron – pumpkin variant with a slight chestnut flavour, cut into chunks
150g carrots, sliced
150g leeks, sliced
150g onions, sliced
150g potatoes, sliced
50g butter/ 2 tblsp. olive oil
2 litres chicken stock/water
4 slices Andouille de Vire, roughly chopped
100g chestnuts (vacuum-packed are readily available), crumbled
Crème fraîche

Sweat the vegetables in melted butter/olive oil for about 10 minutes.
Add stock/water and simmer gently for about 20 mins./until the vegetables are soft.
Blend in a liquidizer.

Place the andouille in a pre-heated pan and add the crumbled chestnuts.
Add to soup and serve with a good dollop of crème fraîche…..

Bon appétit!

Sinéad Allart