Instructions: 1. Heat the oil and saute the onion for 2 minutes. Add the thyme and the bay leaf together with three quarters of the apple, reserving the remainder for garnish. Continue cooking over a low heat until the apple is softened.

2. Add the chestnut puree, milk and water and simmer for 15 minutes.

Allow to cool slightly then puree in a food processor, adding the wine vinegar or lemon juice and seasoning to taste. Serve hot, sprinkled with the reserved chopped apple.

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