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.

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