Chestnut And Apple Soup

This soup makes a comfortable, warming lunch of dinner and so easy to make

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 
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