Chestnut And Apple Soup

• 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

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 puree 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.

chestnuts, celery, chicken stock, apples, butter, salt, cream

Taken from www.food.com/recipe/chestnut-and-apple-soup-425547 (may not work)