Chestnut and Apple Soup

A thick and nourishing soup with a sweet, nutty flavour that makes it perfect for cold winter nights.

Chestnut and Apple Soup

A thick and nourishing soup with a sweet, nutty flavour that makes it perfect for cold winter nights.
Author: The Cook

Ingredients

  • 500 g peeled chestnuts
  • litres beef stock
  • 2 celery stalks
  • 2 large Granny Smith apples, peeled, cored and sliced
  • 60 g butter
  • ½ cup light cream
  • salt and pepper, to taste
  • butter fried bread croutons

Instructions

  • Prepare chestnuts and peel, after boiling in hot water for 10 minutes.
  • Cook chestnuts with stock and celery for about 20 minutes. Meanwhile, saute apple slices in the butter with a good sprinkling of stock.
  • Puree chestnuts, celery and apple with the stock and pan juices from the apples. Add salt and pepper. Stir in cream.
  • If soup is too thick, dilute with a little boiling water or stock. Adjust seasonings.
  • Serve very hot with croutons.
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