Chestnut Soup

Ingredients

Instructions

1. Using a small sharp knife, make a nick in the flat side of each chestnut. Put them in a pan and cover with cold water. Bring to the boil, then remove from heat. Lift out three or four nuts at a time and cut off the shells, removing the inner skin at the same time. When this becomes difficult, reheat the pan with chestnuts until almost boiling.
2. Slice the onion, carrot, leek and celery. Put them in a pan with the whole nuts and cover with the cold stock. Add salt and pepper and bring slowly to the boil. Simmer gently for 30 minutes, then add the apple.
3. Simmer for another 10 minutes, then cool slightly.
4. Purée the soup in a blender or food processor and return to the cleaned pan. Reheat, check for taste and add more salt and pepper as needed.
5. Sprinkle the soup with chopped parsley just before serving.

Cooking Times and Serving Sizes

Serves: 5 to 6 People
Preparation Time: 35 Minutes Plus Cooling Time
Cooking Time: 45 to 50 Minutes
Difficulty Level: Medium