This soup is a great winter soup to keep you warm during these chilly times. The batch is kind of large but is great at as a starter for your next holiday party or social gathering... We garnished ours with a gluten free, sesame and buckwheat biscuit and a compote of brown butter compressed apples, savory braised chestnuts and crushed fried sage(sorry recipe not included).. That part was a bit more off the cuff.. You can also cut the values in half for a smaller offering but is also a great soup to keep in the freezer for later on.
Chestnut and Apple Soup
Yields about 4 qts
Fresh Chestnuts, peeled and chopped about 2 cups; 300 g
Butter 4 Tbs; 90 g
Water about 1 cup; 250 g
Salt 1 tsp; 3.6 g
Gently brown the butter in the base of a pressure cooker. Add chestnuts and toast for about 1 minute. Add water, salt and lid. Bring to 2 bars of pressure over high heat and then reduce the heat to medium low to maintain pressure. Cook for 30 minutes. If you don’t have a pressure cooker, just use a large pot with a tight fitting lid. Be sure not to let the water in the bottom of the pot fully evaporate and cook over medium high heat to avoid burning the chestnuts.
Remove the cooker from the stove and depressurize by placing the pot in the sink and running cold water over the top until the piston falls and pressure is released. Pour out the chestnuts and butter mixture into a small heat safe bowl and reserve.
Onions, diced about 2 ¼ cup; 320 g
Opal Apples, seeded and diced 4 ea; 2 lb 7 oz; 1.1 kg
Oil 2 Tbs; 35 g
Salt 1 Tbs; 12 g
Water 2 ¼ qts; 2 L
Lemon Juice To Taste
In the same pot or pressure cooker, add the oil and the onions and return to the stove over medium heat. Sweat down the onions for about 3 or 4 minutes, a little color on them is ok as they will inevitably pick up some of the fond, or brown bits, off the bottom of the pot. Add the apples, salt and the water and bring to a simmer. If using a pressure cooker, place the lid on the pot and bring to 1 bar of pressure over high heat. Reduce heat again to low to maintain pressure. Cook for about 15 minutes until apples and onions are very soft.
Depressurize the pot once again and transfer the contents to a blender and puree until very smooth. While the blender is running, slowly add the chestnuts and butter. Continue to blend until the soup is super smooth again and then pass it through a fine mesh strainer. Check the seasoning and adjust with salt and lemon juice to taste.