CREAMY APPLE CHESTNUT SOUP
I can't take any credit for this. This was on CHOW this am, but I made a similar recipe about 1 year ago which I fell in love with. I lost the original recipe which came from a Southern Living Magazine I believe, but this one is by Aida Mollenkamp. If I remember right, this is almost identical to the recipe that I originally made mine from. It is an excellent Fall soup. I remember the dinner party where I first served it. Everyone was somewhat health conscious, so I tried to do Fall flavors a bit lighter. So I served a hearty bleu cheese vinaigrette and walnut salad with roasted pears, beets and figs, Creamy havarti baguettes for the soup and Chardonney turkey sliders on whole wheat buns. Baked pumpkin spiced cookies for dessert with coffee. OK ... it was Fall, even though it was 90 in Florida ... and besides football was on. So I just had to share this soup recipe because it is so good.
Provided by SarasotaCook
Categories Vegetable
Time 50m
Yield 4-6 Small Bowls, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Base Vegetables -- 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.
- Fruit and Seasoning -- Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
- Chestnuts -- add broth, water, and apple juice and bring to a boil. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
- Finishing -- Using a blender, purée soup in batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.
- NOTE -- Now as I mentioned, a great simple salad with walnuts, roasted pears, beets and figs, some onions, bleu cheese vinaigrette is a perfect side. And then some Chardonney turkey sliders make this a perfect fall meal. The soup was made ahead as were the burgers and the roasted veggies and fruit for the salad. It took 20 minutes to grill, make the sides for the burgers and put together the salad. And grill up some drunken olives to get everyone started and you have a great party.
Nutrition Facts : Calories 547.4, Fat 14.8, SaturatedFat 5, Cholesterol 15.3, Sodium 39.1, Carbohydrate 102.1, Fiber 3.7, Sugar 20.2, Protein 5
CHESTNUT-APPLE SOUP WITH CALVADOS CREAM
Provided by Melissa Clark
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield 10 first-course servings
Number Of Ingredients 17
Steps:
- Place prunes in a small bowl and add boiling water to cover. Let stand 5 minutes; drain. Return prunes to bowl and stir in 2 tablespoons Calvados. Cover with plastic wrap and reserve until ready to use.
- In a large skillet, melt 4 tablespoons butter over medium-high heat. Stir in sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg. Add chestnuts and cook, stirring occasionally to coat chestnuts with butter mixture, until chestnuts are golden and caramelized, 3 to 4 minutes. Stir in remaining 2 tablespoons Calvados and cook, scraping up any browned bits from bottom of skillet, until liquid is mostly evaporated. Remove chestnuts from heat.
- In a large pot, melt remaining 2 tablespoons butter over medium-high heat. Stir in the celery, carrots, shallots and leek; cook, stirring, until softened, about 5 minutes.
- Stir in chestnuts, apples, stock and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Tie thyme and parsley together with kitchen twine and add to pot. Bring mixture to boil; reduce heat to medium-low and simmer, uncovered, until vegetables are very tender, 25 to 30 minutes. Remove herbs and discard.
- Purée soup in batches in a food processor or blender (or use an immersion blender). Return soup to pot. Stir in 1/2 cup heavy cream. Keep soup warm over low heat.
- With an electric mixer, beat remaining 1/2 cup cream with remaining 1/8 teaspoon nutmeg until cream forms soft peaks.
- To serve, place a prune in each bowl. Fill each bowl with a ladleful of soup. Top with a dollop of whipped cream and drizzle with Calvados.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 437 milligrams, Sugar 24 grams, TransFat 0 grams
ROASTED CHESTNUT SOUP
Steps:
- If you have skinned chestnuts, proceed to step 2. If your chestnuts still have their skins, preheat the oven to 350°F. Use a sharp (preferably curved) paring knife to make an X on their flat sides. Roast them in one layer in a baking pan for 10 to 15 minutes, or until their skins begin to open away from the meat. They will then be easy to peel; remove both outer and inner skins while they are warm. (The peeled chestnuts will cook faster if you chop them roughly, but it isn't necessary.)
- Meanwhile (if you have skinned chestnuts, start here), put the olive oil or butter in a deep skillet or casserole over medium heat. A couple of minutes later, add the celery, onion, and a good sprinkling of salt and pepper and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the stock and the chestnuts, bring to a boil, and partially cover. Adjust the heat so that the mixture simmers and cook until the chestnuts are mushy, about 30 minutes.
- Carefully puree the soup in a blender (if you are not in a hurry, cool it slightly first for extra caution). Measure and add water to make 6 cups of liquid. Reheat, adjust the seasoning if necessary, garnish with celery leaves or parsley, and serve.
- Variations
- I like to elaborate on this soup in two ways, depending on what I've got in the fridge and whether meat eaters are coming to dinner:
- Chestnut Soup with Bacon: Start by rendering 1/4 cup or so of diced slab bacon; scoop out the solids and reserve them for garnish, then sauté the celery and onion in the rendered fat and proceed as directed.
- Chestnut Soup with Shiitakes: Garnish the soup with a cup or so of shiitake mushrooms (caps only), sliced and sautéed in butter or oil until crisp.
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