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 great choice when you have to contend with dietary restrictions.
This recipe was featured as part of our Neoslacker Interactive Thanksgiving.
Beverage pairing: Eric Bordelet Sidre Doux, France. This sparkling apple cider from Normandy is technically off-dry, but it tastes pretty dry and the level of sweetness will be perfect for the soup. Indeed, the cider has some nuttiness to touch on the chestnuts and enough acid zip to play wonderfully with the croutons. In addition, the carbonation will be a pleasant textural contrast to the creamy soup.
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...