Walters Recipe tip:
Chestnut cream soup
250 g pre-cooked chestnuts
1 teaspoon sugar & 100 g finely chopped onions
150 ml apple juice & 750 ml vegetable soup
250 g floury potatoes (cooked)
some cornflour & 100 ml whipping cream
Salt & pepper
Caramelise the chest nuts and onion in the butter and sugar, deglaze in apple juice and then reduced to around half the amount.
After the mixture has been mixed with the vegetable soup, add the potato cubes and shimmer for 15 mins. Then puree with a blender.
Combine it with a bit of cornflour, taste with salt and pepper and garnish with whipping cream.