Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter (1/4 stick)

  2. 2 tablespoons olive oil

  3. 2 cups coarsely chopped shallots

  4. 1 cup coarsely chopped celery

  5. 4 cups peeled and coarsely chopped Pink Lady or Gala apples

  6. 1 tablespoon finely chopped sage leaves

  7. 20 ounces whole peeled chestnuts (about 3 cups)

  8. 3 cups vegetable broth

  9. 2 cups water

  10. 1 cup unsweetened apple juice Parsley Croutons , for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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