Apple-chestnut Soup With Parsley Croutons Recipe


  • 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 Pink Lady or gala apples
  • 1 tablespoon finely chopped sage leaves
  • 20 ounces whole peeled chestnuts (about 3 cups)
  • 3 cups vegetable broth
  • 2 cups water
  • 1 cup unsweetened apple juice
  • parsley croutons, for garnish


There Is A Sweet, Nutty Flavor To This Puréed Soup That Makes It A Great Start To A Fall Meal. A Cream Less Puréed Soup That’s The Essence Of Fall.

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