Chestnut and Apple Soup


      o 1 lb / 500 g chestnuts
      o 3 onions
      o 2 cooking apples
      o Margarine for frying
      o 1 1/2 cups / 1.8 pints / 850 ml water
      o Salt and pepper 

Slit the chestnuts and boil them for 20 minutes or so. Alternatively, grill them until they burst open. Remove the peel and the inner skins. Chop the vegetables and cook them gently, first in the margarine and then with the water added. When they are soft, add the chestnuts and cook for 5 minutes longer. Rub everything through a sieve or mouli-legume. Season well with salt and pepper to taste. Heat through and serve.