Chestnut-Apple Soup
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Melt butter in heavy large saucepan over medium heat
2
Add onion, apple, chestnuts, celery, and thyme sprigs
3
Sauté until onion is soft and translucent, about 7 minutes
4
Add brandy; stir until liquid is absorbed, about 2 minutes
5
Add 3 cups broth and bring to boil
6
Reduce heat to medium and simmer until chestnuts are soft, about 15 minutes; cool slightly
7
Working in batches, puree soup in blender until very smooth
8
Return soup to pan and cook until heated through, adding more chicken broth by tablespoonfuls to thin as needed and stirring often, about 2 minutes
9
Season with salt and pepper
10
Stir crème fraîche and minced thyme in small bowl
11
Divide soup among bowls
12
Drizzle with crème fraîche and serve
13
Sold at some supermarkets and at specialty foods stores
14
Melt butter in heavy large saucepan over medium heat
15
Add onion, apple, chestnuts, celery, and thyme sprigs
16
Sauté until onion is soft and translucent, about 7 minutes
17
Add brandy; stir until liquid is absorbed, about 2 minutes
18
Add 3 cups broth and bring to boil
19
Reduce heat to medium and simmer until chestnuts are soft, about 15 minutes; cool slightly
20
Working in batches, puree soup in blender until very smooth
21
Return soup to pan and cook until heated through, adding more chicken broth by tablespoonfuls to thin as needed and stirring often, about 2 minutes
22
Season with salt and pepper
23
Stir crème fraîche and minced thyme in small bowl
24
Divide soup among bowls
25
Drizzle with crème fraîche and serve
26
Sold at some supermarkets and at specialty foods stores
27
Sold at some supermarkets and at specialty foods stores