“Posting for ZWT From a British site”
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

Directions

  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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