Creamy Apple Chestnut Soup
Created by Kchurchill5 on November 27, 2013
- Servings: 4-8
- Prep Time: 10m
- Cook Time: 45m
- Recipe #11359
Ingredients
- 20 ounces chestnuts, whole (approximately 2 1/2-3 cups peeled chestnuts diced, they usually come vacuum packed)
- 4 cups Gala apples, diced (or Pink Lady apples, peeled and diced like to use a mix of 2 different apples)
- 1 cup sweet onions, diced
- 1 cup celery, diced (dice up the celery leaves too)
- 1 parsnip, diced (peeled)
- 3 cups vegetable broth (you can always use chicken broth)
- 1 cup apple cider (the natural kind, unfiltered)
- 2 cups water
- 1/2 to 1 teaspoon honey
- 1 to 2 tablespoons brandy (according to taste)
- 1/4 cup whipping cream (heavy cream)
- 4 fresh thyme sprigs, tied together (makes them easier to remove)
- 1 tablespoon fresh sage, fine chopped
- 2 tablespoons unsalted butter
- 1 tablespoon oil (olive oil)
- Salt to taste
- Pepper to taste
- GARNISH
- 1 tablespoon, chopped
- Blue cheese, crumbled (optional)
- Croutons (see below)
- RYE OR PUMPERNICKEL CROUTONS
- 2 cups pumpernickel bread, diced (crusts removed and diced in 1/2" cubes)
- 2 tablespoons pecorino romano cheese, grated (parmesan can be substituted)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon all purpose seasoning
- 1 tablespoon oil (olive oil)
- 1/2 tablespoon unsalted butter (melted)
How to Make
-
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.
Nutritional Facts
- 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