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Apple and Chestnut Soup Recipe by Peter Clifford
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Apple and Chestnut Soup Recipe by Peter Clifford

This apple and chestnut soup is very easy to make and extremely versatile. It’s both seasonal yet delicate so it’s ideal for an autumnal meal on the lighter side.

Serves 4 – 6


– 2 pints of chicken stock
– 115 g shallots
– 170 g peeled potatoes
– 2 large apples
– 300 g chestnuts (poached and peeled)
– 20 g butter
– 200 ml cream
Toasted hazelnuts (to garnish)
– Seasoning, to taste


1. Melt the butter, then add shallots, apples and poached and peeled chestnuts.
2. Cook until it’s transparent in colour, and then add diced potatoes.
3. Season, and then add chicken stock and simmer for thirty minutes approximately.
4. Liquidize all ingredients and then pass them through a fine sieve.
5. Season to taste and then add cream. Garnish this soup with toasted hazelnuts and sliced fresh apple.

Pan-Fried Scallops with Fried Egg, Brioche, Mushrooms and Beurre Blanc Recipe by Peter CliffordChef Peter Clifford learnt his craft from his father, renowned Michelin star chef Michael Clifford. He went to work at the Nuremore Hotel and Country Club in Carrickmacross, with highly respected chef Ray McArdle. After a few years he made the move to London working in restaurants such as Restaurant Gordon Ramsay, 15 by Jamie Oliver, Tom Aikens. He now wants to make his own mark on the haute cuisine scene with his restaurant, Fennel.

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