Ingredients
30ml/2tbsp olive oil
1 onion
1tsp thyme
1 bay leaf
1 cooking apple, cored and chopped
1 can chestnut purée
300ml/½pt milk
300ml/½pt water
5ml/1tsp white wine vinegar, or lemon juice
salt & freshly ground black pepper
Method
1. Heat the oil and sauté the
onion for 2 minutes.
Add the thyme and the bay leaf together with three quarters of the apple, reserving
the remainder for garnish.
Continue cooking over a low heat until the apple is softened.
2. Add the chestnut purée,
milk and water and simmer for 15 minutes.
Allow to cool slightly then purée in a food processor, adding
the wine vinegar or lemon juice and seasoning to taste.
Serve hot, sprinkled with the reserved chopped apple.
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