Roasted chestnut soup with green apple and celery
This gourmet soup is delicious on cold winter days. The soup can be part of a fancy dinner or it can be had by itself as a hearty meal. Roasted chestnut soup with green apple & celery is something I grew up eating. My mother mastered the art of making this creamy soup and I could never get enough of it
Equipment
- blender or mixer
- large pot
Ingredients
- 500 g chestnuts, unpeeled
- 1 green apple
- 1 celery stick
- 5 shallots
- 20 g butter
- 30 ml white wine
- 1 l chicken stock or vegetable stock
- 50 ml cream
- 30 g sour cream
- 1 loaf ciabatta bread
- salt and pepper to taste
Instructions
For the Soup
- Score the chestnuts with a sharp knife by cutting a cross into the top part of the chestnut. Make sure to protect your hand with a towel while doing this. Place them on a baking tray and roast in a pre-heated oven at 200 degrees for 15 minutes. The chestnut should crack open to make them easy to peel. Peel the chestnuts and keep one on the side for the garnish.
- Peel the shallots and cut into slices. Peel the apple and cut into dices, keep a slice on the side for the garnish. Clean the celery and keep the leaves and a small piece on the side for garnish. Chop the rest in slices.
- Heat up a heavy pot and add the butter. When the butter starts sizzling add the shallots and celery. Sweat for 2 minutes and add the chestnuts and green apple. Sweat for another 2 minutes and season with salt and pepper. Deglaze with white wine and add the stock. Bring to a boil and reduce to a simmer.
- Cover the soup with a lid and cook for 5 minutes. Add the cream and continue cooking for another 5 minutes. Use a stick blender or stand up blender to make a smooth soup.
For the Garnish
- Slice the ciabatta into 2cm thick slices. Toast them from both sides. Pipe the sour cream on the top and garnish with shaved chestnuts, sliced celery and celery leaves and green apple sticks. Serve the crouton on the side as a garnish.
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