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Tis the season to . . . make soup

posted 19 Nov 2015, 04:55 by Fran Brady
Have just made CHESTNUT and APPLE SOUP for the village lunch club. So good!
But thank goodness for pre-peeled, precooked and vaccuum packed chestnuts. The first time I made it, I used fresh chestnuts and cooked them for a hour. Then, another hour later and with my fingertips covered in small cuts and nails horribly discoloured, they were ready to be added to the soup. What a performance! Sometimes, one is glad of a little convenience - and I don't mean a wee loo!

Here's my recipe:


3 tablespoons olive oil

2 onions, chopped

2 sticks celery, chopped (or other green veg)

2 cloves garlic

3 eating apples, peeled and chopped

1½ pints veg stock

8 oz peeled chestnuts

Box mushrooms (8oz), chopped

2 teaspoons salt and good grinding black pepper

½ teaspoon grated nutmeg

2 teaspoons lemon juice

2 tablespoons finely snipped chives (or green tops of spring onions)

Fresh parsley or other fresh herb



Heat oil, fry onions and celery/green veg

Add garlic and chopped apples and cook for 5 mins, stirring to prevent sticking

Add stock

Stir in chestnuts and mushrooms >> simmer with pan half-covered for 15 mins

Cool with a little milk before liquidising.

Add S & P, nutmeg, lemon juice and snipped chives/spring onions

Bring back up to heat before serving

Add more milk if too thick for your taste - or single cream for luxury

Garnish with chopped parsley (or other herbs)

Bon appetit!