Looking for a quick vegetarian soup to ladle out this fall? This dreamy apple soup recipe from CHOW might just do the trick. Sweet pink apples are pureed with roasted chestnuts and served with buttery parsley croutons. Make it a full apple feast and finish strong with a Rustic Umbrian Apple Roll.
2 tablespoons unsalted butter (1/4 stick)
2 tablespoons olive oil
2 cups coarsely chopped shallots
1 cup coarsely chopped celery
4 cups peeled and coarsely chopped Pink Lady or Gala apples
1 tablespoon finely chopped sage leaves
20 ounces whole peeled steamed or roasted chestnuts (about 3 cups)
3 cups vegetable broth
2 cups water
1 cup unsweetened apple juice
Parsley Croutons for garnish
For full recipe instructions, click here.