Creamy Chestnut Soup

1. 1

   Set aside 4 chestnuts for garnish.

2. 2

   Crumble remaining chestnuts into saucepan, and add leek, apple cider, cinnamon, ginger, nutmeg, and cloves.

3. 3

   Bring to a boil, and simmer over medium-high heat 5 minutes.

4. 4

   Add 2 cups water; season with salt and pepper, if desired.

5. 5

   Cover, and bring to a boil.

6. 6

   Reduce heat to medium-low, and simmer, covered, 20 minutes.

7. 7

   Puree with immersion blender or in blender until smooth.

8. 8

   To serve, ladle into soup bowls, and crumble reserved chestnuts over top.

9. 9

   Sprinkle with chopped apple and nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.