1. Onion clean, finely chop. Fry on medium heat in a small amount of oil until Golden brown, for 4 min. 2. Chestnuts are cleaned from the outer shell, cut in half and lightly fry over medium heat, without adding oil (in a frying pan with non-stick coating) for 3 min.

3. In a pan designed for boiling soup, to shift the pre-roasted onions and chestnuts, pour 200 ml of vegetable broth (or water), add 50 ml of champagne and one part tsp balsamic vinegar. Bring to a boil over high heat, then reduce the heat to small and let boil with the lid closed for 30 min. 4. After the time set aside the pan from the heat, add to the soup salt, pepper (optional-1 tbsp cream or sour cream) and blend.

5. At the time, while cooking the soup, prepare the Apple. One large Apple (preferably winter varieties because they are more solid) to clean, remove the core and cut into 8-12 pieces (not very thin because the apples have to hold the "form" after roasting)

6. Slices of apples spread on a preheated with a small amount of oil (I used butter) frying pan and lightly fry on a small fire (literally 1 min), then sprinkle 1 tablespoon of sugar and leave to fry on low heat for 2-3 minutes. Gently turn and fry another 2-3 min. At the end of cooking add a little champagne and a bit of chili pepper.

7. Pour soup into bowls, add the Apple slices and sprinkle with herbs. A pleasant appetite!