John Myers
Chestnut – Apple – Soup
The perfect chestnut – apple – soup recipe with a picture and simple step-by-step instructions.
- 2 Medium-Sized apples – boskop
- 1 Onion
- 1 Pcs Ginger
- 150 g Chestnuts
- 20 g Butter
- 1 tsp Sugar
- 400 ml Poultry stock
- 150 ml Cream
- Salt
- Pepper from the grinder
- Wash, peel and core the apples, then roughly dice. Peel and finely dice the onion and ginger. Sweat chestnuts, apples, diced onions and pieces of ginger in butter. Sprinkle with sugar and lightly brown while stirring.
- Add the chicken stock to deglaze and simmer for 15 minutes. Finely puree the soup with a blender. Add the cream, salt and pepper. Then mix again. Serve the soup in plates and garnish with apple slices if you like.
- TIP 3: Use fresh chestnuts or chestnuts, first scratch the peel deeply crosswise and roast the fruit in the oven at 200 degrees for about 20 minutes. They pop open ready to peel. Let cool down. The outer and inner peel can then be removed from the chestnut fruit
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