Chestnut and apple soup recipe

  • Serves 4
  • 15mins to prepare and 20mins to cook
  • 387 calories / serving
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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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  • Ingredients

  • 15g (1/2oz) unsalted butter
  • 1 large onion, chopped
  • 1 stick of celery, chopped into 1cm cubes
  • 1 carrot, chopped
  • 2 Braeburn, peeled, cored and chopped
  • 350g (12oz) peeled chestnuts
  • 1 litre Finest chicken stock, hot
  • 30ml (2tbsp) double cream
  • 1tbsp fresh chopped chives, to serve
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  • Energy 1625kj 387kcal 19%
  • Fat 14.2g 20%
  • Saturates 5.7g 29%
  • Sugars 18.2g 20%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 44.6g Protein 21.1g Fibre 8.9g

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