Creamy Apple Chestnut Soup

10m
Prep Time
45m
Cook Time
55m
Ready In

Recipe: #11359

November 27, 2013



"A perfect Fall soup. Now, for convenience, I use whole peeled chestnuts (vacuum packed) - already prepared. You could always prepare your own - but, this just makes it so much easier - and just as good. It is a very rich soup; so, I prefer to serve this with a salad or simple grilled sandwich on the side. The soup is really the star."

Original is 4-8 servings
  • GARNISH
  • RYE OR PUMPERNICKEL CROUTONS

Nutritional

  • Serving Size: 1 (1058.5 g)
  • Calories 964.9
  • Total Fat - 29.5 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 203.2 mg
  • Sodium - 2406.3 mg
  • Total Carbohydrate - 94.8 g
  • Dietary Fiber - 6.9 g
  • Sugars - 5.3 g
  • Protein - 77.9 g
  • Calcium - 349.7 mg
  • Iron - 11.9 mg
  • Vitamin C - 55.2 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Croutons ... Add the melted butter, olive oil, parsley, and seasoning to a bowl, along with the bread cubes; and, toss to coat. Add the bread cubes to a sheet pan, lined with parchment paper or foil (for easy clean up); and, bake in a 400 degree, middle shelf, for 10-12 minutes until crisp and golden brown. Remove from the oven, toss with the parmesan cheese; and transfer to a plate to cool.

Step 2

Base Vegetables ... Melt the butter and olive oil in a large pot over medium heat. Then, add the onions, celery, and parsnips, and a pinch of both salt and pepper; saute for approximately 5 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 3

Fruit and Seasoning ... Add the apples, thyme sprigs (just tie the sprigs with kitchen twine; or any cotton string, 1 tablespoon fresh sage, and saute 5 minutes until the apples begin to soften. If the pan gets a bit dry, add a bit of your water.

Step 4

Chestnuts ... Add the chestnuts, broth, apple cider, water; and, bring to a light boil. Then, reduce the heat to medium low, simmer 15 minutes; or, until everything is tender.

Step 5

Finishing ... First, remove the thyme bundle; then, using a stick, or immersion blender, puree the soup until it is creamy. You can also use a classic blender; but, you may need to puree in batches. Return the soup to the pot, if using a classic blender. Season with salt and pepper; and, bring the soup back up to a light boil.

Step 6

Add the brandy, honey (to taste) and stir to combine. I start with 1/2 teaspoon honey; it depends on the sweetness of the apples. Reduce to a simmer for 5 minutes to let the alcohol burn off. Before serving, add the heavy cream, and cook just a minute to heat up.

Step 7

Serve and ENJOY! ... 'Bowl' up, and garnish with your croutons and remaining fresh sage. I also like plenty of fresh ground black pepper. As I mentioned, a salad or grilled cheese sandwich, is a perfect side to this rich soup.

Tips


No special items needed.

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