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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. From:


  1. 2 Tbsp. unsalted butter (¼ stick)
  2. 2 Tbsp. olive oil
  3. 2 cups coarsely chopped shallots
  4. 1 cup coarsely chopped celery
  5. 4 cups peeled and coarsely chopped Pink Lady or Gala apples
  6. 1 Tbsp. finely chopped sage leaves
  7. 20 oz. whole peeled chestnuts (about 3 cups)
  8. 3 cups vegetable broth
  9. 2 cups water
  10. 1 cup unsweetened apple juice
  11. Parsley Croutons, for garnish


  1. 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.
  2. Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
  3. 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.
  4. Using a blender, purée soup in batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.