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Ingredients

• INGREDIENTS
• 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

Description

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.

Group Recipes