Chestnuts roasting on an open fire…. is it that time of year again!
As I wrap up a very busy fall I hope for a few moments of piece before we get full swing into the Holidays.
With the bulk of the apple crop coming to an end and the Holidays approaching I start to crave this recipe. A decadent bridge between fall and winter.
There is a preveyor of wild foods at my local farmers market who I love to visit and see what treats they have in store. During my last trip I was thrilled to find local wild sweet chestnuts. That made this soup the absolute must for my next post.
I can’t take credit for the recipe – it is a classic – but hopefully it offers a inspiration. This version was adapted from www.epicurious.com . I’ve used several variations and they are all beautiful.
Wild Chestnut and Apple Soup
Yield 4-6 servings
2 tablespoons butter
2 chopped onions
1 tart and firm apple (like spartan), peeled cored and diced
20 chestnuts (roasted or dehydrated)
1 large celery stalk, chopped
3 small fresh thyme sprigs
3 tablespoons brandy
3 cups chicken broth
If using dehydrated chestnuts than warm your stock gently and soak the nuts for about an hour until they are tender to the touch.
Gently saute the onions, celery, chestnuts, thyme and apple over medium until the onions are translucent. Add the brandy and steam it off for about 2-minutes. Add the broth and bring the mixture to a boil. Reduce heat and working in batches, puree the mixture. Return the pureed liquid to the pot and simmer for about 5-10 minutes adding more stock or water as needed until the soup reaches the desired consistency. This is a thick soup so don’t add too much.
Garnish with thyme and heavy cream or shop a few roasted chestnuts and sprinkle on top.