Spiced Apple Chestnut Soup

1. 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. 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. 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. 4

   Whip cream with Cavaldos or any apple brandy until slightly thickened but not firm. Add 2 pinches sugar.

5. 5

   When ready to serve, bring soup to a low simmer for 5 minutes.

6. 6

   Ladle soup into bowl and garnish with 2 tablespoons of Cavaldos cream.

No additional tips available.