Chestnut and Apple Soup

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READY IN: 50mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    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
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DIRECTIONS

  • Place the chestnuts, celery and stock in a large saucepan, bring to the boil then cook over a medium heat for 20 minutes.
  • Meanwhile, melt the butter in a frying pan, add the apple and cook, stirring, until softened. Season with salt and pepper.
  • 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.
  • Return the purée to the reserved stock, mix well and heat through.
  • To serve - remove the pan from the heat, add the cream, adjust the seasoning and mix well. Serve immediately.
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