A Christmas season staple, this soup makes a comfortable, warming lunch of dinner all winter long.
Melt the butter in a medium saucepan, add the onion, celery and carrot and fry over a medium heat for 5 minutes or until the vegetables have softened but not coloured.
Add the apples, chestnuts and hot stock and then simmer for 10-15 minutes or until the apples and chestnuts are tender.
Leave to cool slightly before blending in a blender until smooth.
Divide between 4 bowls and swirl with a little cream and a sprinkling of chopped chives before serving.
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