CHESTNUT SOUP WITH SPICED APPLES

The combination of earthy chestnuts and our Spiced Apples makes this the ultimate wintertime soup. Serve this creamy soup on a snowy night or as the first course at your Christmas dinner.

Yield: Serves 8 as a starter.

CHESTNUT SOUP WITH SPICED APPLES

Ingredients

  • 1/4 cup salted butter
  • 3 cups vacuum-packed peeled roasted whole chestnuts
  • 2 Gala apples, peeled, cored and chopped
  • 2 cups chopped onions
  • 3/4 cup chopped celery
  • 2/3 cup chopped carrot
  • 3 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 6 cups no-salt-added chicken broth
  • 2 cups whipping cream
  • 1/4 cup fresh lemon juice
  • 1 tbsp liquid honey
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • Spiced Apples*

Directions

  1. Melt butter in a non-reactive Dutch oven over medium heat. Add chestnuts, apples, onions, celery, carrot and garlic; sauté until vegetables are softened, about 5 minutes.
  2. Increase heat to medium-high. Add wine and cook, stirring, until wine is reduced by half.
  3. Add broth and stir to combine. Bring to a boil.
  4. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes.
  5. Stir in cream and cook, stirring frequently, for 5 minutes. Remove from heat.
  6. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
  7. Add lemon juice, honey, nutmeg, salt and cayenne pepper; stir to combine.
  8. Serve topped with Spiced Apples.
Nutritional analysis per serving:

472 calories, 30.5 g fat, 7.6 g protein, 42.7 g carbohydrate, 4.4 g fibre, 331 mg sodium

*Ingredient not included in nutritional analysis.

SPICED APPLES

Ingredients

  • ​2 peeled Gala apples
  • 2 tbsp salted butter
  • 1 tbsp brandy
  • 1 tbsp grated orange peel
  • 1 tbsp packed golden brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp chili powder
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cumin

Yield: Serves 8.

Directions

  1. Using a small melon baller or spoon, scoop small round balls out of apples; discard apple cores.
  2. Melt butter in a medium non-reactive frypan over medium heat. Add apple balls and sauté until lightly browned, about 1 - 2 minutes.
  3. Add brandy, orange peel, brown sugar, cinnamon, chili powder, nutmeg and cumin; cook, stirring, until apple balls are glazed. Serve immediately
Nutritional analysis per serving:

55 calories, 3 g fat, 0.2 g protein, 6.6 g carbohydrate, 0.8 g fibre, 25 mg sodium