Apple and Chestnut Soup with Spiced Cream               

 tags (edit): @Favorite @Xmas2006 @Vogel @Tried @5 Star Soup  

 

Ingredients

SPICED CREAM
1/2 cup Heavy Cream
1 teaspoon Ground Cinnamon
pinch Allspice
pinch Ginger Ground
1/4 teaspoon Sugar
pinch Salt
SOUP
1/2 stick Unsalted Butter Cut Into Small Pieces
1 ea Onion Diced
1 ea Celery Stalk Diced
1 ea Granny Smith Apple Peeled Cored And Chopped
14 4/5 ounces Prepared French Chestnuts from a 14.8 ounce jar
4 cups Low Sodium Chicken Broth Or Low Sodium Chicken Stock
2 tablespoon Marsala
to taste Salt & Pepper


 

Instructions
SPICED CREAM:
In a small bowl, combine the cream, cinnamon, allspice, ginger, sugar, and salt and stir until the sugar has dissolved. Refrigerate for 1 hour.

SOUP:
In a large saucepan over medium heat, melt the butter. Add the apples, onion, and celery and cook until tender and translucent, 3 to 5 minutes. Add the chestnuts and stock, increase the heat to high and bring to a boil. Reduce the heat to low and simmer until the chestnuts are very soft, about 20 minutes.

Process the soup with an immersion blender until very smooth. Alternatively, with a slotted spoon, remove the apples, onions, celery, and chestnuts (reserving the cooking liquid) from the saucepan. Put solids into a blender and puree (in batches, if necessary) until very smooth, adding a bit of the cooking liquid as necessary to loosen the puree. Return puree to the saucepan. Add the Marsala and cream, season with salt and pepper and stir to combine. Set the pan over medium heat and gently reheat the soup.

Whisk the spiced cream until lightly foamy. Ladle the soup into individual bowls and garnish with the spiced cream.

A variation on this recipe is also hosted on BigOven.com as recipe number 161246.

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Yields: 8 Servings    posted as 161246
    
Drew Vogel, www.drewvogel.com

notes:  Serve with Adler Fells Gewurztraminer, 2003

Cuisine:   French

Main Ingredient:   Apples