Mushroom & Chestnut Soup
Half a white onion, peeled and thinly sliced
25 grams of fresh chilli, de-seeded and roughly chopped
150 grams chesnuts (vacuum packed are fine)
Fresh chives, snipped into tiny pieces
Sprig of parsley to serve
Add the chestnuts and simmer for a further 10 minutes. Remove from the heat and blend until smooth in a food processor. Return to the pan and stir in the cream and snipped chives, keep warm while you cook the pancetta. You can make the soup in advance and keep it in a container until it is needed but the pancetta is better cooked fresh just before you need it so it keeps it heat and crispness.