Chestnut-Apple Soup

1. 1

   Melt butter in heavy large saucepan over medium heat. Add onion, apple, chestnuts, celery, and thyme sprigs. Saute until onion is soft and translucent, about 7 minutes. Add brandy; stir until liquid is absorbed, about 2 minutes. Add 3 cups broth and bring to boil. Reduce heat to medium and simmer until chestnuts are soft, about 15 minutes; cool slightly.

2. 2

   Working in batches, puree soup in blender until very smooth. Return soup to pan and cook until heated through, adding more chicken broth by tablespoonfuls to thin as needed and stirring often, about 2 minutes. Season with salt and pepper.

3. 3

   Stir creme fraiche and minced thyme in small bowl. Divide soup among bowls. Drizzle with creme fraiche and serve.

4. 4

   * Sold at some supermarkets and at specialty foods stores.

* Per serving · 4 servings · Values may vary.

No additional tips available.