Great flavours.


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


  • In a large pot, add the butter, sliced shallots and thyme and cook on a high heat for 1-2 minutes.
  • Add the Madeira and reduce until a glaze.
  • Then add the sliced cooked chestnuts, stock and cream. Bring to the boil, blend until smooth and season with salt and freshly ground black pepper.
  • To poach the eggs, stir a large deep pot of boiling water with addition of white wine vinegar.
  • Add the eggs one by one to the centre of the pot and poach for approximately 2.5 minutes.
  • To serve place one egg into the centre of each bowl and cover with the hot chestnut soup.