With all the exciting goings on at Rockpool, Spice Temple and Rockpool Bar &  Grill, Sydney and Melbourne, we’ve not really given Qantas any blog space of late.

Fear not, beautiful meals designed by Neil Perry and the Rockpool Consulting team are still flying Qantas First and Business Class and as Winter draws near we thought it high time we shared a recipe with you, a deliciously warming soup currently flying Ex Sydney and Melbourne.  When you eat this creamy, earthy chestnut soup think of crisp Winter days bathed in pale golden light – food for the soul.

Cream of Chestnut Soup with Thyme
 40g unsalted butter
2 tablespoons olive oil
3 cloves garlic, peeled and finely chopped
2 medium onions, peeled and finely chopped
2 celery stalks, finely sliced
1 teaspoon fresh thyme leaves, finely chopped
2 teaspoons sea salt
1/2 cup good quality Chardonnay
800g double peeled chestnuts *(see note at end of page)
4 medium Desiree potatoes, peeled and diced
2 litres fresh chicken stock
2 bay leaves
2/3 cup single (pouring) cream
Freshly ground white pepper, to taste
Garlic croutons, to serve (recipe below)
Extra chopped fresh thyme leaves, to serve

In a large, heavy-based saucepan, over a low heat, melt the butter in the oil.  Add the garlic, onion, celery, thyme and salt and cook for 10 minutes until softened.  Increase heat, add wine and simmer for 1 minute.
Add chestnuts, potatoes, stock and bay leaves and simmer, covered, for 30 minutes until potatoes and chestnuts are very soft and start breaking up.
Remove bay leaves, add cream and puree contents of pot until very smooth.  If necessary, add more chicken stock to achieve desired consistency.
Add pepper, check seasoning and adjust as necessary.

Garlic Croutons
3 slices day old sourdough bread
2 tablespoons extra virgin olive oil
1 small garlic clove, finely chopped
Sea salt and freshly ground pepper

Trim crusts from sourdough and chop bread into 1cm cubes.  Scatter bread over baking tray, drizzle with olive oil, add garlic, season with sea salt and pepper then toss to combine.  Bake croutons at 200C, tossing occasionally, until crisp and golden; remove from oven and set aside to cool.

To Serve
Ladle piping hot chestnut soup into your favourite soup bowls.  To each bowl add a handful of golden garlic croutons and finish with a sprinkle of chopped fresh thyme leaves.

Chestnut Soup with Garlic Croutons and Thyme