Chestnut Apple Soup With Calvados Cream Recipes

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CREAMY APPLE CHESTNUT SOUP



Creamy Apple Chestnut Soup image

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 If I remember right, this is almost identical to the recipe that I originally made mine from.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

2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups coarsely chopped shallots
1 cup coarsely chopped celery
4 cups apples (peeled and coarsely chopped, Pink Lady or Gala apples)
1 tablespoon fresh sage, finely chopped
20 ounces whole peeled chestnuts (about 3 cups)
3 cups vegetable broth
2 cups water
1 cup unsweetened apple juice
my original recipe did have 1/4 cup cream (optional)
parsley crouton (I made baguettes topped with melted havarti and chopped fresh parsley)

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 AND APPLE SOUP



Chestnut and Apple Soup image

Make and share this Chestnut and Apple Soup recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Low Protein

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs whole chestnuts, peeled and skinned
2 sticks celery, roughly chopped
40 fluid ounces fresh chicken stock
12 ounces granny smith apples, peeled cored and chopped
2 ounces butter
salt and pepper
5 fluid ounces single cream

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.

Nutrition Facts : Calories 663.5, Fat 24.6, SaturatedFat 13.2, Cholesterol 64.2, Sodium 545.9, Carbohydrate 99.5, Fiber 2.4, Sugar 14.1, Protein 11.8

CHESTNUT-APPLE SOUP WITH CALVADOS CREAM



Chestnut-Apple Soup With Calvados Cream image

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

10 pitted prunes
1/4 cup Calvados or Cognac, more for drizzling
6 tablespoons unsalted butter
3 tablespoons sugar
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
2 14-ounce jars whole roasted chestnuts
2 celery stalks, diced
2 medium carrots, peeled and diced
2 shallots, finely chopped
1 medium leek, white and light green parts only, thinly sliced
2 medium, sweet apples (such as Gala), peeled, cored and cut into inch cubes
5 cups chicken stock
3 sprigs fresh thyme
3 sprigs fresh parsley
1 cup heavy 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.

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

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