Apple-Chestnut Soup with Parsley Croutons
From richkurt 14 years ago
- 30 minutes to make
- Serves 8
There is a sweet, nutty flavor to this puréed soup that makes it a great start to a fall meal. A cream less puréed soup that’s the essence of fall.
Ingredients
- INGREDIENTS shopping list
- 2 tablespoons unsalted butter (1/4 stick) shopping list
- 2 tablespoons olive oil shopping list
- 2 cups coarsely chopped shallots shopping list
- 1 cup coarsely chopped celery shopping list
- 4 cups peeled and coarsely chopped Pink Lady or gala apples shopping list
- 1 tablespoon finely chopped sage leaves shopping list
- 20 ounces whole peeled chestnuts (about 3 cups) shopping list
- 3 cups vegetable broth shopping list
- 2 cups water shopping list
- 1 cup unsweetened apple juice shopping list
- parsley croutons, for garnish shopping list
How to make it
- INSTRUCTIONS
- 1. Melt butter in a large pot over medium heat. When it foams, add olive oil, shallots, and celery and cook, stirring occasionally, until tender, about 5 minutes. Season well with salt and freshly ground black pepper.
- 2. Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
- 3. Add chestnuts, broth, water, and apple juice and bring to a boil. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
- 4. Using a blender, purée soup in batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.
People Who Like This Dish 1
- californiacook CA
- cuzpat Sikeston, Mo
- richkurt San Diego, CA
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The Rating
Reviewed by 2 people-
Luv chestnuts. Sounds like a fab combo with the apples. Thank you for sharing the recipe.
californiacook
in loved it
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Sound good!
cuzpat
in Sikeston loved it
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