Repeat

I went back to my recipe for cream of chestnut soup today. I enjoyed it (obviously) the first time I made it and thought I might do a better job of following the recipe second time around. 

I did. 

The main thing was being better at peeling the chestnuts. Much better. 

For something which tastes so heavenly it is absurdly easy to make. The bonus is that the recipe recommends 60ml of marsala or sherry. I have neither in the house. I substituted Viognier (worked well) and so I have the rest of the bottle to finish. 

Will it make me feel "festive" I wonder? Well, there is a first time for everything.   

My Blip is the chestnuts, scored and ready to be steamed for 5 minutes before removing the shells.