Chestnut and Apple Soup
"Posting for ZWT From a British site"
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 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
- Place the chestnuts, celery and stock in a large saucepan, bring to the boil then cook over a medium heat for 20 minutes.
- Meanwhile, melt the butter in a frying pan, add the apple and cook, stirring, until softened. Season with salt and pepper.
- 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.
- Return the purée to the reserved stock, mix well and heat through.
- To serve - remove the pan from the heat, add the cream, adjust the seasoning and mix well. Serve immediately.
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RECIPE SUBMITTED BY
These are my "girls"
I am a wife,mom, massaage therapist that loves to cook, and collect recipes I collect Southern Living cookbooks,Cooking Southern Style, Gourmet and other recipe collections. I like to curl up with a good cookbook!
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