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Chestnut and Apple Soup   HT   SP  HD   English  70mins

Serves 4     Hot   Fruit  Nuts Soups   Hors d'oeuvre   Starter   Appetiser   Gluten Wheat Free    Eggless   British  Europe


675g/1-1/2lb Whole Chestnuts, peeled and skinned

2 Sticks Celery, roughly chopped

1.1L/40fl.oz. Fresh Chicken Stock

350g/12oz Granny Smith Apples, peeled cored and chopped

50g/2oz Butter

Salt and Pepper

150ml/5fl.oz. 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 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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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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