15g (1/2oz) unsalted butter
1 large onion, chopped
1 stick of celery, chopped into 1cm cubes
1 carrot, chopped
2 Braeburn, peeled, cored and chopped
350g (12oz) peeled chestnuts
1 litre Finest chicken stock, hot
30ml (2tbsp) double cream
1tbsp fresh chopped chives, to serve
Melt the butter in a medium saucepan, add the onion, celery and carrot and fry over a medium heat for 5 minutes or until the vegetables have softened but not coloured.
Add the apples, chestnuts and hot stock and then simmer for 10-15 minutes or until the apples and chestnuts are tender.
Leave to cool slightly before blending in a blender until smooth.
Divide between 4 bowls and swirl with a little cream and a sprinkling of chopped chives before serving.
Recipe Courtesy of Tesco