+

Apple-Chestnut Soup with Parsley Croutons

Ingredients (11)

  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 tablespoons olive oil
  • 2 cups coarsely chopped shallots
  • 1 cup coarsely chopped celery
  • 4 cups peeled and coarsely chopped Pink Lady or Gala apples
  • 1 tablespoon finely chopped sage leaves
  • 20 ounces whole peeled steamed or roasted chestnuts (about 3 cups)
  • 3 cups vegetable broth
  • 2 cups water
  • 1 cup unsweetened apple juice
  • Parsley Croutons, for garnish
Try Amazon Fresh
Nutritional Information
  • Calories266
  • Fat7.76g
  • Saturated fat2.61g
  • Trans fat0.12g
  • Carbs47.1g
  • Fiber5.95g
  • Sugar17.66g
  • Protein3.1g
  • Cholesterol7.63mg
  • Sodium34.1mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Apple-Chestnut Soup with Parsley Croutons

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.

Tips for Christmas

Instructions

  1. 1Melt butter in a large pot over medium heat. When it foams, add olive oil, shallots, and celery and cook, stirring occasionally, until tender, about 5 minutes. Season well with salt and freshly ground black pepper.
  2. 2Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
  3. 3Add chestnuts, broth, water, and apple juice and bring to a boil. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
  4. 4Using a blender, purée soup in batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.

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.

Load Comments

Recommended from Chowhound

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking
Guides

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking

by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...