Chestnut Apple Soup Recipes

CHESTNUT AND APPLE SOUP

Steps:

• Place the chestnuts, celery and stock in a large saucepan, bring to the boil then cook over a medium heat for 20 minutes.
• Meanwhile, melt the butter in a frying pan, add the apple and cook, stirring, until softened. Season with salt and pepper.
• Remove the chestnuts and celery from the pan with a slotted spoon (reserving the cooking liquor) and transfer to a food processor or blender together with the cooked apple. Process until smooth.
• Return the purée to the reserved stock, mix well and heat through.
• To serve - remove the pan from the heat, add the cream, adjust the seasoning and mix well. Serve immediately.

CREAMY APPLE CHESTNUT SOUP

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.

CHESTNUT-APPLE SOUP WITH CALVADOS CREAM

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.