Creamy Chestnut Apple Soup

Category: Soups & Salads | Blog URL: http://traveleatlove.com/?p=2752

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

2 cups chestnuts, roasted and peeled

3 stalks celery

2 inches apples, chopped cubes

1/2 white onion

2 cups chicken stock

1/4 cup heavy cream

1/2 teaspoon sage

1/4 stick of butter

Preparation

Begin by scoring an X on each of the chestnuts with a sharp knife and placing them on a baking sheet in a 400 degree oven for 15-20 minutes, until the skins start to split. Set aside to cool before peeling.

Roughly chop apple, celery, and onion and place in a soup pot with some olive oil.

Saute over medium heat until the onions are translucent and everything is soft.

Once the fruit and veggies are soft enough, add 1/4 stick of butter, sage, and the peeled chestnuts.

Combine all of the ingredients and simmer for a few minutes. Then add the chicken stock.

Quickly bring soup to a boil, then turn the heat off.

After waiting about 10 minutes for the mixture to cool, slowly add to a food processor or blender and blend until smooth. Return the blended soup to the pot and heat on a low flame. Slowly swirl in the heavy cream.

Serve soup with a chopped chestnut and apple garnish if you wish.