Apple-Chestnut Soup with Parsley Croutons

By zboni

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
• PARSLEY CROUTONS
• 3 ounces ciabatta or other country-style bread, small dice (about 3 cups)
• 1/4 cup minced fresh Italian parsley
• 2 tablespoons unsalted butter (1/4 stick)
• 1 tablespoon olive oil

Preparation

Step 1

1. Melt butter in a large pot over medium heat. When it foams, add olive oil, shallots, and celery and cook, stirring occasionally, until tender, about 5 minutes. Season well with salt and freshly ground black pepper.
2. Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
3. Add chestnuts, broth, water, and apple juice and bring to a boil. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
4. Using a blender, purée soup in batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.

CROUTONS

. Heat oven to 350°F and arrange a rack in the middle.
. Toss bread cubes and parsley in a heatproof bowl to combine.
. Heat butter and olive oil in a small saucepan over medium-low heat until butter is melted. Pour butter mixture over bread cubes and toss well to coat. Season well with kosher salt.
. Spread bread cubes in an even layer on a baking sheet. Bake until golden, about 10 minutes. Store at room temperature in an airtight container for up to 3 days.