11151 Apple-Chestnut Soup with Parsley Croutons 1 hr 10 mins 30 mins 8 to 10 servings Tue Nov 06 14:59:00 -0800 2007 Fri Oct 30 17:19:34 -0700 2009 Medium American CHOW http://www.chow.com/recipes/11151 Sat, 31 Oct 2009 00:19:34 GMT A creamless puréed soup that's the essence of fall A creamless puréed soup that's the essence of fall. 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.

This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.

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  • 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.

    • Beverage pairing: Eric Bordelet Sidre Doux, France. This sparkling apple cider from Normandy is technically off-dry, but it tastes pretty dry and the level of sweetness will be perfect for the soup. Indeed, the cider has some nuttiness to touch on the chestnuts and enough acid zip to play wonderfully with the croutons. In addition, the carbonation will be a pleasant textural contrast to the creamy soup.

    ]]>     http://www.chow.com/assets/2007/10/applesoup290.jpg Aida Mollenkamp 49 Soup/Salad/Sandwich 2 tablespoons unsalted butter (1/4 stick)

    ]]>     2 tablespoons olive oil

    ]]>     94 2 cups coarsely chopped shallots

    ]]>     121 1 cup coarsely chopped celery

    ]]>     1 4 cups peeled and coarsely chopped Pink Lady or Gala apples

    ]]>     219 1 tablespoon finely chopped sage leaves

    ]]>     124 20 ounces whole peeled chestnuts (about 3 cups)

    ]]>     3 cups vegetable broth

    ]]>     2 cups water

    ]]>     1 cup unsweetened apple juice**

    ]]>     Parsley Croutons, for garnish**

    ]]>     2395 aida mollenkamp 1 chow 213 thanksgiving 435 vegetarian 388 healthy 261 nuts 231 light meal 757 lunch 89 starter 384 easy 782 autumn 783 fall 1046 cold weather 1021 comfort 368 fruit 244 parsley 184 vegetables 21 main 695 quick 232 soup 822 american 755 travels well 273 party 11120 saute 12163 hummos 24588 apple/squash 38 budget 23680 affordable 2747 make ahead 662 one pot 6027 gluten free