Traditional recipes

Chestnut-Apple Soup Recipe

Chestnut-Apple Soup Recipe

Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 1 small to medium Golden Delicious apple, peeled, cored, cut into 1/2-inch cubes
  • 1 7.41-ounce jar vacuum-packed chestnuts*
  • 1 large celery stalk, chopped
  • 3 small fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
  • 3 cups (or more) low-salt chicken broth

Recipe Preparation

  • 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.

Recipe by The Bon Appétit Test KitchenReviews Section

Apple Chestnut Soup Recipe

There is a sweet, nutty flavor to this puréed soup that makes it a great start to a fall meal. It’s vegetarian, creamless, and quick, to boot, so it’s a sure thing when you have to contend with dietary restrictions. Read more Feels like forever since they have had chestnuts in our market. but they're here! See less

  • creamy
  • tasting
  • sweet
  • nutty
  • vegetarian
  • boil

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  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 tablespoons olive oil
  • 2 cups coarsely chopped shallots
  • 1 cup coarsely chopped celery
  • 4 cups peeled and coarsely chopped Gala apples
  • 1 tablespoon finely chopped sage leaves
  • 20 ounces whole peeled chestnuts (about 3 cups)
  • 3 cups low-sodium vegetable broth
  • 2 cups water
  • 1 cup unsweetened apple juice
  • Parsley Croutons, for garnish

Ingredients

  • 2 tablespoons unsalted butter (1/4 stick) shopping list
  • 2 tablespoons olive oilshopping list
  • 2 cups coarsely chopped shallotsshopping list
  • 1 cup coarsely chopped celeryshopping list
  • 4 cups peeled and coarsely chopped gala applesshopping list
  • 1 tablespoon finely chopped sage leavesshopping list
  • 20 ounces whole peeled chestnuts (about 3 cups) shopping list
  • 3 cups low-sodium vegetable brothshopping list
  • 2 cups watershopping list
  • 1 cup unsweetened apple juiceshopping listcroutons, for garnish shopping list

How to make it

  • In a large pot over medium heat, melt butter until foaming.
  • 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 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 4 batches. Season with salt and freshly ground black pepper. Serve garnished
People Who Like This Dish 1

Whoa! Great soup. Very different. I could taste them while reading it off, covering the taste buds. A perfect soup of a different kind. Thank you for posting it. *5*

The Cook


How to cook Michel Roux Jr’s chestnut and apple soup

Try this recipe from Michel Roux Jr’s new cookbook, The French Kitchen.

INGREDIENTS serves 4
180g dried chestnuts
1 sprig of thyme
2 bay leaves
1 white onion, peeled and chopped
800ml vegetable stock (see recipe)
1 red apple
1 green apple
1tbsp unsalted butter
½ tbsp caster sugar
Olive oil (optional)
Salt
Black pepper

Method
Step 1: Soak the chestnuts in water for 3–4 hours until reconstituted, then drain them and rinse. Put the chestnuts in a large saucepan with the thyme, bay leaves, onion and vegetable stock. Roughly chop half the red and half the green apple and add them to the pan. Bring the soup to the boil, then simmer gently for about 40 minutes or until the chestnuts are tender and cooked.

Step 2: Take out some cooked chestnuts to use as a garnish, remove the thyme and bay leaves, then blitz the soup in a blender or food processor until smooth. Season with salt and pepper to taste.

Step 3: Using a melon baller, scoop out little balls of apple from the remaining halves. Melt the butter in a small pan, add the apple balls and sprinkle them with the sugar. Toss briefly until lightly glazed. To serve, put a few cooked chestnuts and apple balls in each bowl, pour in some soup, then drizzle with a little olive oil, if you like.


Chestnut, roasted butternut squash and Bramley apple soup

Preheat the oven to 200°C/390°F/gas mark 6. Put the chunks of squash in a roasting tin and splash with three tablespoons of olive oil. Give them a stir so they are all coated with oil. Roast the squash in the hot oven for 30 minutes or until they are cooked though and a bit scorched, then set aside to cool. When the squash is cool enough, drain off the oil and remove the peel from the chunks.

Heat the remaining two tablespoons of olive oil in a big soup pan, add the onion, garlic, potatoes and apple and fry until softened, not browned. Add the stock, squash, thyme, bay leaves, chestnut purée and chestnuts, don't forget to keep some chestnuts back for the garnish. Season to taste.

Simmer until the potato is soft, stirring regularly so the soup doesn't catch and burn on the bottom of the pan. Leave to cool slightly, then purée in a blender. Pour the soup back to the pan, check the seasoning and warm through

Ladle into bowls and garnish with a swirl of cream and another of truffle oil if you like. Top off with slices of reserved chestnuts.


Chestnut and Apple Soup by Michel Roux Jr

Chef Michel Roux Jr shares this fabulous Velouté de chataignes – chestnut and apple soup from his new book The French Kitchen.

Michel says: “I’m often asked to explain what makes a recipe a classic. The simple answer is that it is a dish that has stood the test of time. A classic can be anything from a pan of sautéed potatoes, redolent with garlic and herbs, to the most extravagant fish or meat dishes or beautiful pastries.

“A great winter warmer, this soup is a speciality of the Cévennes region of France where chestnut trees grow in abundance. They also make a version in Corsica where they have a thriving chestnut industry. The soup is best made with dried chestnuts, which are sold peeled and ready to reconstitute in water before being cooked.”

180g dried chestnuts
1 sprig of thyme
2 bay leaves
1 white onion, peeled and chopped
800ml vegetable stock (see below)
1 red apple
1 green apple
1 tbsp unsalted butter
½ tbsp caster sugar
olive oil (optional)
salt
black pepper

Soak the chestnuts in water for 3–4 hours until reconstituted, then drain them and rinse. Put the chestnuts in a large saucepan with the thyme, bay leaves, onion and vegetable stock. Roughly chop half the red and half the green apple and add them to the pan. Bring the soup to the boil, then simmer gently for about 40 minutes or until the chestnuts are tender and cooked. Take out some cooked chestnuts to use as a garnish, remove the thyme and bay leaves, then blitz the soup in a blender or food processor until smooth. Season with salt and pepper to taste.

Using a melon baller, scoop out little balls of apple from the remaining halves. Melt the butter in a small pan, add the apple balls and sprinkle them with the sugar. Toss briefly until lightly glazed.

To serve, put a few cooked chestnuts and apple balls in each bowl, pour in some soup, then drizzle with a little olive oil, if you like.

For the Vegetable stock – Bouillon de legumes

1 carrot
2 shallots
1 small onion
2 celery sticks
1 leek (green top part only)
2.5 litres water
1 bay leaf
1 bunch of thyme
a handful of parsley stalks

Peel or trim and roughly chop all the vegetables and put them in a large saucepan with the cold water. Add the herbs and bring the water to the boil. Simmer for about 35 minutes, then strain the stock before using. It can be kept in the fridge for up to 5 days.


Chestnut-Apple Soup with Spiced Cream Swirl

Our velvety smooth Chestnut-Apple Soup is scented with fresh thyme and garnished with a heady spiced cream. This dish makes a beautiful start to a holiday meal.

  1. Spiced Cream: Whisk all ingredients to blend. Cover and refrigerate.
  2. Soup: Melt butter in a Dutch oven over medium heat add leeks, celery, and thyme sprigs. Cook until leeks are softened, about 6 minutes. Add chestnuts and apples lower heat, cover pot, and sweat mixture 15 minutes, stirring once or twice. Add broth, cream, salt, and pepper to taste. Bring to a boil, reduce heat to low, and simmer, covered, 25 minutes.
  3. Discard thyme sprigs. Puree in batches in blender until smooth adjust seasonings if necessary.
  4. To serve, ladle soup into bowls. Place a dollop of spiced cream in center of each serving with a toothpick, pull cream through soup in a decorative swirl. Garnish with apple slices, thyme sprigs, and a grinding of fresh pepper.

Our velvety smooth Chestnut-Apple Soup is scented with fresh thyme and garnished with a heady spiced cream. This dish makes a beautiful start to a holiday meal.


Ingredients

  • 1 l veg stock
  • 2 apples
  • crusty bread, to serve
  • 1 clove garlic, diced
  • 1 bay lead
  • 400 g cooked chestnuts, peeled
  • 3 sprigs sage, finely chopped
  • bacon, to serve
  • 3 sprigs thyme, finely chopped
  • splash double cream
  • 3 parsnips
  • 2 celery sticks, diced
  • 2 onion, diced


  • 100g/3½oz unsalted butter
  • 600g/1lb 5oz parsnips, chopped
  • 1 small leek, trimmed and chopped
  • 150ml/5fl oz white wine
  • 200g/7oz cooked chestnuts (sold vacuum-packed)
  • 1.5 litre/2 pints vegetable stock (preferably homemade)
  • salt and freshly ground black pepper
  • 8 scallops

Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft.

Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste.

Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside.

Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes.

Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top.


Chestnut-Fennel Soup with Apple-Walnut Chutney

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Created by noted New York chef Terrance Brennan of Picholine and Artisanal fame, this Picholine soup brings together some favorite autumn ingredients and flavors.

Ingredients

Chestnut-fennel soup

  • 3 Tbs. unsalted butter
  • 1/2 cup (about 2 oz.) thinly sliced onion
  • 1 Tbs. kosher salt
  • 2 lb. chestnuts, roasted and shells removed
  • 3/4 cup (about 5 oz.) diced fennel
  • 1/2 cup (about 4 oz.) peeled and thinly sliced celery
  • 3 bay leaves
  • 6 cups chicken-flavored vegetable stock or water
  • 2 grinds black peppercorns
  • Salt and additional freshly ground black pepper to taste

Apple-walnut chutney

  • 1 Tbs. unsalted butter
  • 1 Tbs. walnut oil
  • 1/4 cup (about 1 1/2 oz.) minced onion
  • 2 Tbs. light brown sugar
  • 1 Tbs. plus 1 1/2 tsp. honey
  • 3 Granny Smith apples, about 1 1/2 lb., peeled, cored and cut into 1/2-inch cubes
  • 1/4 cup sherry vinegar
  • 1/4 cup (about 1 oz.) walnuts, chopped and lightly toasted
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Preparation

  1. To make Apple-Walnut Chutney: Place butter and walnut oil in skillet, and heat over medium-high heat. Add onions, and sauté, uncovered, until lightly browned, about 10 minutes. Increase heat to high, and add sugar and honey. Sauté for 3 minutes, stirring constantly.
  2. Reduce heat to low, and add apples and sherry vinegar. Increase heat to high, bring to a boil and continue to cook until vinegar has reduced by two-thirds, about 10 minutes. Add walnuts, and cook 5 minutes more. Remove from heat, stir in salt and pepper, cover to keep warm and set aside.
  3. To make Chestnut-Fennel Soup: Heat 2 tablespoons butter in nonreactive 2-quart stockpot over medium heat. Add onions and salt, and cook until onions are transparent. Add chestnuts, fennel, celery and bay leaves. Cook about 3 minutes, stirring occasionally to prevent scorching.
  4. Add stock, and bring to a boil. Reduce heat to medium-low, and cook, covered, 15 minutes. Remove cover, and cook 15 minutes more. Remove from heat, discard bay leaves and place contents in blender or food processor. Process until smooth. Strain and discard solids. Season with salt and pepper, and keep warm.
  5. Melt remaining 1 tablespoon butter in saucepan on high heat, allowing butter to brown. Remove from heat, and fold browned butter into soup.
  6. To serve, warm chutney and mound equal portions in center of six warm soup plates. Ladle soup over chutney, and serve.

Wine Suggestions

Earthy, aromatic, slightly sweet and rich in texture, this soup and its nutty-fruity garnish call out to many wines. For whites, try Alsatian Riesling, Austrian Grüner-Veltliner or Australian Semillon. For the reds, try French Beaujolais or Spanish Rioja. Experiment!


Chestnut, Apple & Celery Soup

  • 4 tbsp unsalted butter
  • 1 white onion, diced
  • 4 stalks celery, diced
  • 1 tart apple, cored, peeled, and quartered, plus ½ apple, diced, for garnish
  • 1 pinch salt, plus more to taste
  • 14 oz (2½ cups) roasted chestnuts, peeled and roughly chopped*
  • ¼ cup cognac
  • 4 oz pancetta, sliced into ¼-inch thick lardons

PREP : Sweat butter, onion, celery, and apple in a wide saucepan over medium heat for 15 minutes, or until onions are soft and translucent. Add a pinch of salt, then chestnuts, and stir well. Add cognac and stir until all liquid has evaporated. Cover with 1 quart cold water and bring to a simmer, cooking for 30 minutes longer, or until chestnuts are tender.

BLEND : Purée the mixture in a blender and return to the pan. If the soup is too thick, gradually add water if the soup is too thin, continue reducing to desired consistency. Season to taste with salt.

FINISH : Fry pancetta over medium heat in a sauté pan until crispy, about 5 minutes. Pour the soup into bowls and top with pancetta and diced apple.

*Pro Tip! To roast the chestnuts at home, score an X on the flat side to keep them from exploding, place in a 425-degree oven for 30 minutes, and peel while still hot.


Watch the video: How to cook Roast Chestnut, Parsnip and Apple Soup - Gordon Ramsay Recipe - easy to cook (January 2022).