After you've spent some time drilling, stringing and, erm, conkering (sic), you can get on with this wintry broth.
- 1 small onion
- 3 tbsp fresh thyme leaves
- 500 g vacuum-packed chestnuts
- 40 g butter
- 600 ml chicken stock
- 160 g cream (33%)
- Possibly some milk (3,5%)
- Sea salt
- Freshly ground pepper from the mill
- Piment d’Espelette
- 2 tbsp olive oil
- 1 large apple, cored and finely diced
For the full recipe and instructions click here.