Savory chestnut soup seasoned with allspice and apple brandy is the ideal fall soup.

Recipe by Cooking Light December 2015


Recipe Summary

Serves 6 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Heat butter in a saucepan over medium heat. Add onion and carrot; cook 10 minutes. Stir in chestnuts, thyme, ginger, and allspice; cook 1 minute. Add apple brandy; cook until reduced by half. Combine chicken stock and flour; stir with a whisk. Add stock mixture and 1 cup water to pan. Bring to a boil; reduce heat, cover, and simmer 12 minutes. Place mixture in a blender. Blend until smooth. Return to pan; cook over low heat 3 minutes. Stir in salt, vinegar, and pepper.


Nutrition Facts

118 calories; fat 2.5g; saturated fat 1.3g; mono fat 0.7g; poly fat 0.3g; protein 4g; carbohydrates 17g; fiber 1g; cholesterol 5mg; iron 1mg; sodium 204mg; calcium 42mg.