Chestnut and Sage Soup from Hugh Fearnley-Whittingstall's 'Veg Everyday'
by Sarah Laing
3 tbsp olive oil
1 onion, chopped
6 sage leaves plus extra to finish.
1 clove garlic, finely chopped
1 litre vegetable stock
400 g cooked, peeled chestnuts
100ml creme fraiche (or sour cream)
Salt and pepper
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