Chestnut and Butter Bean Soup with Emmental Cheese

This is a lovely soup to serve with toasted cheese for a warming supper. If serving like this then leave out the grated cheese from the recipe.


  • 200g/7oz chestnuts, cooked and peeled (available ready prepared and vacuum packed at the NFS)
  • 400g/14oz tin butter beans (or dry beans soaked and cooked till soft)
  • 2 onions, chopped
  • 1 carrot, chopped
  • 1 tsp dried thyme leaves
  • 1.2 ltrs/2 pints vegetable bouillon
  • Ground black pepper
  • Emmental cheese grated, 1 tbsp for each bowl


  1. Place all the ingredients (except the cheese) in a large pan.
  2. Bring to the boil and then simmer gently for 30 minutes.
  3. Purée the soup until smooth; season to taste.
  4. Serve hot sprinkling each bowl of soup with the grated cheese.

Additional Notes:

Peeled and chopped squash or sweet potato can be used instead of the chestnuts. For a spicy change add some grated ginger root, or a half teaspoon of dried chilli flakes. You can also garnish with chopped parsley or coriander leaves, or add a swirl of crème fraiche just before serving.