Apple Chestnut Soup | Recipe

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)



  1. Heat the oven to 475°F.
  2. 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.
  3. 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.
  4. 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.
  5. Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
  6. 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.
  7. Using a blender or immersion blender, purée soup in batches. Season with salt and freshly ground black pepper.




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