I tried this soup at a dinner where I was invited many years ago, and because I found it delicious I have it in my fall/winter repertoire ever since. Lately, I updated the recipe by adding silken tofu to have more proteins.
It is quite a sweet soup, by putting a glass of white wine though, you’ll give it a slight sourness that will make it really interesting. I tried a couple of o times without and my husband almost refused to eat it, but since I’m adding the wine this recipe is now #husbandapproved.
I like to accompany it with Pumpernickel bread, spread with butter and pepper.
Chestnut & Apple Soup with Silken Tofu
- Pressure cooker (optional)
- 100 g chestnuts, peeled, boiled
- 1 onion, in 4- 6 pieces
- 1 apple, 4-6 in pieces, (keep the peel)
- 0.5 – 1 dl white wine
- salt to taste
- 100 g silken tofu
- a sprig of thyme, for garnish
- 1 -2 tbsp cream (optional)
- Put water, chestnuts, apple, onion in a pot with a lid, cover with water and boil about 20 minutes until tender. (Tip: use the pressure cooker to reduce cooking times). When cooked, keep a little cooking water and mix all the ingredients in a blender until smooth. Serve and garnish with a sprig of thyme. For an even more rich flavor, you could also add a tbsp of cream either in the blender or at the end as a garnish.
- Chestnuts have quite a low protein conten, that’s why I added silken tofu to this soup. If needed you can add more proteins, by adding either 1 or 1 tbsp of lupin flour or pumpkin seed flour.
- You could put the apple directly in the blender, without cooking it.
- Adding some cream is totally optional.