Creamy Chestnut Apple Soup
By: Meghan Malloy
Published: Saturday, December 19, 2009 - 7:04am

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

1 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. 2 Roughly chop apple, celery, and onion and place in a soup pot with some olive oil. 3 Saute over medium heat until the onions are translucent and everything is soft. 4 Once the fruit and veggies are soft enough, add 1/4 stick of butter, sage, and the peeled chestnuts. 5 Combine all of the ingredients and simmer for a few minutes. Then add the chicken stock. 6 Quickly bring soup to a boil, then turn the heat off. 7 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. 8 Serve soup with a chopped chestnut and apple garnish if you wish.