Chestnut And Apple Soup - cooking recipe

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

Preparation

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 puree 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.