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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
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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