Score the the chestnuts with a sharp knife and place on a baking tray . Roast in a pre-heated oven at 200 degrees for 15 minutes. Peel the chestnuts
.n a pot add the butter, shallots and celery. Sweat for 2 minutes and add the chestnuts and green apple. Deglaze with white wine and add the stock.
Cover the soup with a lid and cook for 5 minutes. Add the cream and Use a stick blender to make a smooth soup.
Pipe the sour cream on the top of the ciabatta crouton and garnish with shaved chestnuts, sliced celery , celery leaves and green apple sticks.