Festive bites: Oliver Dunne shares his favourite Christmas recipes

Oliver Dunne:
Chestnut soup with soft poached hen's eggs.


  • 200g Pre-packed Cooked Chestnut (sliced)
  • 500ml Chicken Stock
  • 200 ml 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. 



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