Chop the onion, carrot, garlic and the celery as little cubes.
Sauté the chopped ingredients in olive oil
Add the flour and continue sautéing
Add the pre-roasted chestnuts.
Add the beef stock and stir until boiled.
Thin the soup using a hand blender.
Season with salt and pepper.
Fry the panko without oil
Chop the apple as cubes and cover them with the panko
Whisk the cream, chop the mint leaves and add them to the whisked cream. Season with salt and pepper.
Top the soup with cream and apple panko croutons before serving.