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                                                                  There is a sweet, nutty flavor to this puréed soup that makes it a great start to a fall meal. It’s vegetarian, creamless, and quick to boot, so it’s a great choice when you have to contend with dietary restrictions. This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 cup coarsely chopped shallot
                                                                  • Yes No 1 cup coarsely chopped celery
                                                                  • Yes No 4 cup gala apples
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 20 oz roasted chestnuts
                                                                  • Yes No 3 cup vegetable broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup unsweetened apple juice
                                                                  • Yes No parsley croutons
                                                                  • 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, purée soup in batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

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