Apple Chestnut Soup
From mystic_river1 16 years ago
- 35 minutes to make
- Serves 4
There is a sweet, nutty flavor to this puréed soup that makes it a great start to a fall meal. It’s vegetarian, creamless, and quick, to boot, so it’s a sure thing when you have to contend with dietary restrictions. Read more Feels like forever since they have had chestnuts in our market...but they're here! See less
Ingredients
- 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 gala apples shopping list
- 1 tablespoon finely chopped sage leaves shopping list
- 20 ounces whole peeled chestnuts (about 3 cups) shopping list
- 3 cups low-sodium 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
- In a large pot over medium heat, melt butter until foaming.
- Add olive oil, shallots, and celery and cook, stirring occasionally, until tender, about 5 minutes.
- Season well with salt and freshly ground black pepper.
- Add apples and sage, season with additional salt and pepper, and cook until apples are tender, about 10 minutes.
- 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.
- Using a blender, purée soup in 4 batches. Season with salt and freshly ground black pepper. Serve garnished
People Who Like This Dish 1
- tilgidh Blackshear, GA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 2 people-
Whoa! Great soup. Very different. I could taste them while reading it off, covering the taste buds. A perfect soup of a different kind. Thank you for posting it. *5*
Tilgidh
tilgidh
in Blackshear loved it
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" It was excellent "