A warming soup for the cold winter months.


  • 200 g cooked chestnut (sliced)
  • 500 ml chicken stock
  • 200 ml cream
  • 2 large shallots
  • 3 sprigs of thyme
  • 50 ml madeira
  • 25 g butter
  • 4 free range eggs
  • 20 ml white wine vinegar


  • In a large pot, add the butter, sliced shallots and thyme and cook on a high heat for 1-2 mins. Add the Madeira and reduce until a glaze. Then add the sliced cooked chestnuts, stock and cream. Boil and blend.
  • To poach the eggs, stir a large pot of boiling water with addition of white wine vinegar. Add the eggs one by one and poach for approximately 2.5 mins.
  • Place one egg into the centre of each bowl and cover with the hot chestnut soup.