Home Recipes Chestnut and Apple Soup

Chestnut and Apple Soup

832
0

Velouté de chataignes

This classic soup has stood the test of time in France. A great winter warmer, this soup is a specialty of the CĂ©vennes region of France where chestnut trees grow in abundance.

This soup can be made with either dried chestnuts and reconstituted in water before using, steamed or roasted chestnuts.

INGREDIENTS:
500 gr chestnuts (steamed or roasted)
40 gr butter
2 tblsp olive oil
6 roughly chopped shallots
4 red apples, peeled and roughly chopped (I used Royal Gala)
4 sticks chopped celery
1200 gr vegetable stock
2 tblsp chopped sage leaves (if possible use fresh)
2 sprigs of thyme leaves

TO PREPARE:

  • Melt butter in large frying pan and when it begins to foam, add the olive oil, celery and shallots. Season with salt and pepper and stirring occasionally, cook for about 5 to 7 minutes.
  • Add apples, thyme and sage, cook for another 10 minutes.
  • Add the vegetable stock and chestnuts, and bring to the boil.
  • Simmer for another 20 minutes, reducing the liquid. Taste to see if you need to add a bit more salt.
  • Remove from heat and allow to cool a little, then, with a blender or whiz of some sort, puree the soup. When serving, add croutons and parsley.