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Chestnut and Apple Soup   HT   SP  HD   English  70mins

Serves 4     Hot   Fruit  Nuts Soups   Hors d'oeuvre   Starter   Appetiser   Gluten Wheat Free    Eggless   British  Europe

Ingredients

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

Instructions

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.

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