(Courtesy of Ann Creber, Food Consultant and chestnut grower, Melbourne)

500g peeled chestnuts (see note)
1-1/2 litres light beef stock (approx)
2 young celery stalks
2 large Granny Smith apples, peeled, cored and sliced
60g butter
1/2 cup light cream
salt and pepper
butter fried bread croutons

1. Prepare chestnuts and peel, after boiling in hot water for 10 mins.
   
2. Cook chestnuts with stock and celery for about 20 mins. Meanwhile, saute apple slices in the butter with a good sprinkling of stock.
   
3. Puree chestnuts, celery and apple with the stock and pan juices from the apples. Add salt and pepper. Stir in cream.
   
4. If soup is too thick, dilute with a little boiling water or stock. Adjust seasonings.
   
5. Serve very hot with croutons.