APPLE & CHESTNUT SOUP
Silky and indulgent, this soup is the perfect autumnal supper. Don’t scrimp on the bread, bake (or purchase, I promise not to tell anyone) the crustiest, fluffiest loaf you possibly can, and slather it with lashings of cool, creamy butter.
2 eating apples, peeled and chopped
1 large onion, thinly sliced 1 stick of celery, chopped 400g peeled chestnuts 1 ½ pints chicken or vegetable stock
1tbsp olive oil
Heat the olive oil in a large pan. Add the onion and the celery, cooking until soft and tender
Add the chopped apple, chestnuts and stock. Simmer until the apples have softened.
Using a stick blender (or by transferring the soup to the jug of a conventional blender), puree the soup until smooth and creamy.
If the soup is a little thick for your liking, add a couple of spoonfuls of water or milk and continue to blend.
Serve with crusty bread smothered in butter. Consume within three days, or freeze in a sealed container for up to six months.