When blended into a soup, chestnuts have a creamy, almost potato-like texture and rich, nutty flavor. Serve as an appetizer before a quiche, roasted vegetable entrée, or stuffed bell peppers.
- 1 14.8-oz. jar roasted chestnuts
- 1 large leek, white part finely chopped (2 cups)
- 1 cup apple cider or unfiltered apple juice
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg, plus more for sprinkling
- 1/8 tsp. ground cloves
- 1 mall apple, finely chopped
1. Set aside 4 chestnuts for garnish. Crumble remaining chestnuts into saucepan, and add leek, apple cider, cinnamon, ginger, nutmeg, and cloves. Bring to a boil, and simmer over medium-high heat 5 minutes. Add 2 cups water; season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 20 minutes. Purée with immersion blender or in blender until smooth.
2. To serve, ladle into soup bowls, and crumble reserved chestnuts over top. Sprinkle with chopped apple and nutmeg.
- Calories: 224
- Carbohydrate Content: 50 g
- Fat Content: 2 g
- Fiber Content: 5 g
- Protein Content: 3 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 12 mg
- Sugar Content: 16 g