Creamy Apple Chestnut Soup

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.