This soup is a holiday favorite from Jessica, one of Village Super Market’s Registered Dietitians. It’s a great healthy alternative to cream based soups & makes good use of those holiday chestnuts! Watch the video & follow along with Jessica’s 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
- 3 cups vegetable broth
- 2 ½ cups water, separated
- 1 cup unsweetened apple juice
- 1 pound chestnuts (about 3 cups)
- Heat the oven to 475°F.
- Using a sharp knife, cut an “X” about 1 inch long through the shell on the flat side of each chestnut. Measure out about 2 feet of aluminum foil and set it over a baking sheet. Place the chestnuts in the middle of the foil in a single layer. Bring the shorter sides of the foil up so they kiss. Crimp the longer sides over to create a seal. Leave a 1-inch hole at the top to create a vent.
- Pour the water into the vent and cook the foil pouch in the oven for 5 minutes. Lower the oven temperature to 375°F, carefully pull the foil down all the way to expose the chestnuts, and continue to cook until tender, about 25 minutes more. Peel when cool enough to handle.
- 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.
- Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
- 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.
- Using a blender or immersion blender, purée soup in batches. Season with salt and freshly ground black pepper.