for 4 people

Soup

1 tbsp	butter
1	shallot, roughly chopped
400 g	frozen peeled chestnuts, slightly defrosted
150 g	apples, cored, cut into pieces
2 sprigs	marjoram
4 ½ dl	water
3 ⅓ dl	cidre (sparkling apple wine)
2 pinches	chilli powder
1 tsp	salt
a little	pepper
1 dl	full cream

To serve

1 dl	full cream, beaten until light and fluffy
2 sprigs	marjoram, leaves stripped off

How it's done

Soup

Heat the butter in a pan. Add the shallot, sauté for approx. 3 mins. Add the chestnuts, apples and marjoram, sauté briefly. Pour in the water and cider, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Remove the marjoram, pour in the cream. Blend the soup.

To serve

Ladle the soup into bowls, garnish with the cream and marjoram.

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