CHESTNUT-APPLE SOUP WITH CALVADOS CREAM
Provided by Melissa Clark
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield 10 first-course servings
Number Of Ingredients 17
Steps:
- Place prunes in a small bowl and add boiling water to cover. Let stand 5 minutes; drain. Return prunes to bowl and stir in 2 tablespoons Calvados. Cover with plastic wrap and reserve until ready to use.
- In a large skillet, melt 4 tablespoons butter over medium-high heat. Stir in sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg. Add chestnuts and cook, stirring occasionally to coat chestnuts with butter mixture, until chestnuts are golden and caramelized, 3 to 4 minutes. Stir in remaining 2 tablespoons Calvados and cook, scraping up any browned bits from bottom of skillet, until liquid is mostly evaporated. Remove chestnuts from heat.
- In a large pot, melt remaining 2 tablespoons butter over medium-high heat. Stir in the celery, carrots, shallots and leek; cook, stirring, until softened, about 5 minutes.
- Stir in chestnuts, apples, stock and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Tie thyme and parsley together with kitchen twine and add to pot. Bring mixture to boil; reduce heat to medium-low and simmer, uncovered, until vegetables are very tender, 25 to 30 minutes. Remove herbs and discard.
- Purée soup in batches in a food processor or blender (or use an immersion blender). Return soup to pot. Stir in 1/2 cup heavy cream. Keep soup warm over low heat.
- With an electric mixer, beat remaining 1/2 cup cream with remaining 1/8 teaspoon nutmeg until cream forms soft peaks.
- To serve, place a prune in each bowl. Fill each bowl with a ladleful of soup. Top with a dollop of whipped cream and drizzle with Calvados.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 437 milligrams, Sugar 24 grams, TransFat 0 grams
APPLE-CHEDDAR SOUP
Make a meal that's like getting your fondue-dipped apples in one delicious bowl of soup.
Provided by Food Network Kitchen
Time 50m
Yield 4-6
Number Of Ingredients 11
Steps:
- Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
- Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
- Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
- Serve in soup bowls and garnish with more cheese and the chives if using.
CHESTNUT-APPLE SOUP
Provided by The Bon Appétit Test Kitchen
Time 50m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion, apple, chestnuts, celery, and thyme sprigs. Sauté until onion is soft and translucent, about 7 minutes. Add brandy; stir until liquid is absorbed, about 2 minutes. Add 3 cups broth and bring to boil. Reduce heat to medium and simmer until chestnuts are soft, about 15 minutes; cool slightly.
- Working in batches, puree soup in blender until very smooth. 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. Season with salt and pepper.
- Stir crème fraîche and minced thyme in small bowl. Divide soup among bowls. Drizzle with crème fraîche and serve.
- Sold at some supermarkets and at specialty foods stores.
CREAMY APPLE CHESTNUT SOUP
I can't take any credit for this. This was on CHOW this am, but I made a similar recipe about 1 year ago which I fell in love with. I lost the original recipe which came from a Southern Living Magazine I believe, but this one is by Aida Mollenkamp. If I remember right, this is almost identical to the recipe that I originally made mine from. It is an excellent Fall soup. I remember the dinner party where I first served it. Everyone was somewhat health conscious, so I tried to do Fall flavors a bit lighter. So I served a hearty bleu cheese vinaigrette and walnut salad with roasted pears, beets and figs, Creamy havarti baguettes for the soup and Chardonney turkey sliders on whole wheat buns. Baked pumpkin spiced cookies for dessert with coffee. OK ... it was Fall, even though it was 90 in Florida ... and besides football was on. So I just had to share this soup recipe because it is so good.
Provided by SarasotaCook
Categories Vegetable
Time 50m
Yield 4-6 Small Bowls, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Base Vegetables -- 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.
- Fruit and Seasoning -- Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
- Chestnuts -- add broth, water, and apple juice and bring to a boil. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
- Finishing -- Using a blender, purée soup in batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.
- NOTE -- Now as I mentioned, a great simple salad with walnuts, roasted pears, beets and figs, some onions, bleu cheese vinaigrette is a perfect side. And then some Chardonney turkey sliders make this a perfect fall meal. The soup was made ahead as were the burgers and the roasted veggies and fruit for the salad. It took 20 minutes to grill, make the sides for the burgers and put together the salad. And grill up some drunken olives to get everyone started and you have a great party.
Nutrition Facts : Calories 547.4, Fat 14.8, SaturatedFat 5, Cholesterol 15.3, Sodium 39.1, Carbohydrate 102.1, Fiber 3.7, Sugar 20.2, Protein 5
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