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Chestnut and Apple Soup
30 ml Olive oil
1 ts Thyme
1 Bay leaf
1 Cooking apple; cored and chopped
1 cn Chestnut pur‚e
300 ml Milk
300 ml Water
5 ml White wine vinegar; or lemon juice
Salt & freshly ground black pepper
Heat the oil and saut‚ 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.
Add the chestnut pur‚e, milk and water and simmer for 15 minutes. Allow
to cool slightly then pur‚e in a food processor, adding the wine vinegar or
lemon juice and seasoning to taste. Serve hot, sprinkled with the reserved
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