AP­PLE & CHEST­NUT SOUP

Lancashire Life - - Food & Drink -

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.

In­gre­di­ents

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

Method

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.

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