Apple-Chestnut Soup with Parsley Croutons 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
• 20 ounces whole peeled steamed or roasted chestnuts (about 3 cups)
• 3 cups vegetable broth
• 2 cups water
• 1 cup unsweetened apple juice
• Parsley Croutons, for garnish

1. Melt butter in a large pot over medium heat.
2. When it foams, add olive oil, shallots, and celery and cook, stirring occasionally, until tender, about 5 minutes.
3. Season well with salt and freshly ground black pepper.
4. Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
5. Add chestnuts, broth, water, and apple juice and bring to a boil.
6. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
7. Using a blender, puree soup in batches.
8. Season with salt and freshly ground black pepper.
9. Serve garnished with croutons.

unsalted butter, olive oil, shallots, celery, apples, sage, chestnuts, vegetable broth, water, apple juice, parsley croutons

Taken from www.chowhound.com/recipes/apple-chestnut-soup-with-parsley-croutons-11151 (may not work)