Spiced Apple Chestnut Soup

• 1 medium sweet onion chopped
• 1 large shallot chopped
• 1 tablespoon minced fresh ginger
• 4 celery stalks diced
• 2 medium carrots diced
• 4 sprigs of thyme
• 2 sage leaves
• 4 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 2 cups fresh apple cider
• 2 tablespoons of mulling spice
• 1 teaspoon each Szechuan, Pink, and Black Peppercorns
• 5 cups homemade or low salt chicken stock
• 4 medium mixed apples Macoun, Granny Smith, Jonna Gold, Macintosh. Chopped into 1" pieces
• 2 14oz vacuumed packed jars of Chestnuts
• 1 cup heavy cream
• 1-2 tablespoons Apple Brandy (Cavados)

1. In a small sauce pan add the apple cider, mulling spices, and peppercorns. Bring to a small simmer and reduce liquid by half. Strain cider into cup and set aside.
2. Saute onion, shallot, ginger, and butter on low heat to sweat out moisture for 5 minutes. Add celery, carrots, thyme and sage and saute on low for another 5 minutes. Add broth and strained mulled cider. Bring to a boil.
3. Add apples and chestnuts. Lower heat to a low simmer for 40 minutes. Take off heat and cool for 10 minutes. Remove thyme sprigs and sage. Transfer contents to blender and puree until smooth. Can be made 1 day ahead.
4. Whip cream with Cavaldos or any apple brandy until slightly thickened but not firm. Add 2 pinches sugar.
5. When ready to serve, bring soup to a low simmer for 5 minutes.
6. Ladle soup into bowl and garnish with 2 tablespoons of Cavaldos cream.

sweet onion, shallot, fresh ginger, celery, carrots, thyme, sage, unsalted butter, kosher salt, apple cider, spice, szechuan, chicken stock, mixed apples macoun, chestnuts, heavy cream, apple brandy

Taken from www.epicurious.com/recipes/member/views/spiced-apple-chestnut-soup-51432771 (may not work)