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England Recipes: Chestnut and Apple Soup
Chestnut and Apple Soup
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
Preparation:
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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