Chestnut And Apple Soup

1. 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. 2

   Meanwhile, melt the butter in a frying pan, add the apple and cook, stirring, until softened. Season with salt and pepper.

3. 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. 4

   Return the puree to the reserved stock, mix well and heat through.

5. 5

   To serve - remove the pan from the heat, add the cream, adjust the seasoning and mix well. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.