Top | Fall
Apple-Chestnut Soup with Parsley Croutons
(recipe, Michelle D ~ aka Sage)
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 sure thing when you have to contend with dietary restrictions.
- 2 Tbsp. unsalted butter (¼ stick)
- 2 Tbsp. olive oil
- 2 cups coarsely chopped shallots
- 1 cup coarsely chopped celery
- 4 cups peeled and coarsely chopped Pink Lady or Gala apples
- 1 Tbsp. finely chopped sage leaves
- 20 oz. whole peeled chestnuts (about 3 cups)
- 3 cups vegetable broth
- 2 cups water
- 1 cup unsweetened apple juice
- Parsley Croutons, for garnish
- Melt 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.
- Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
- Add chestnuts, broth, water, and apple juice and bring to a boil. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
- Using a blender, purée soup in batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.