Chestnut and Apple Soup

Posting for ZWT From a British site

• Ready In: 50 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 1⁄2 lbs whole chestnuts, peeled and skinned
• 2  sticks celery, roughly chopped
• 40  fluid ounces  fresh  chicken stock
• 12  ounces granny smith apples, peeled cored and chopped
• 2  ounces butter
•  salt and pepper
• 5  fluid ounces  single cream

Directions

1. Place the chestnuts, celery and stock in a large saucepan, bring to the boil then cook over a medium heat for 20 minutes.
2. Meanwhile, melt the butter in a frying pan, add the apple and cook, stirring, until softened. Season with salt and pepper.
3. Remove the chestnuts and celery from the pan with a slotted spoon (reserving the cooking liquor) and transfer to a food processor or blender together with the cooked apple. Process until smooth.
4. Return the purée to the reserved stock, mix well and heat through.
5. To serve - remove the pan from the heat, add the cream, adjust the seasoning and mix well. Serve immediately.