Chestnut and Apple Soup

Chestnut and Apple Soup

Ingredients: Chestnut and Apple Soup

675g/1-1/2lb Whole Chestnuts, peeled and skinned
2 Sticks Celery, roughly chopped
1.1L/40fl.oz. Fresh Chicken Stock
350g/12oz Granny Smith Apples, peeled cored and chopped
50g/2oz Butter
Salt and Pepper
150ml/5fl.oz. Single Cream

Preparation: Chestnut and Apple Soup

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.