Ingredients
1 medium sweet onion chopped
1 large shallot chopped
1 tablespoon minced fresh ginger
4 celery stalks diced
2 medium carrots diced
4 sprigs of thyme
2 sage leaves
4 tablespoons unsalted butter
1/2 teaspoon kosher salt
2 cups fresh apple cider
2 tablespoons of mulling spice
1 teaspoon each Szechuan, Pink, and Black Peppercorns
5 cups homemade or low salt chicken stock
4 medium mixed apples Macoun, Granny Smith, Jonna Gold, Macintosh. Chopped into 1" pieces
2 14oz vacuumed packed jars of Chestnuts
1 cup heavy cream
1-2 tablespoons Apple Brandy (Cavados)
Preparation
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. Sauté onion, shallot, ginger, and butter on low heat to sweat out moisture for 5 minutes. Add celery, carrots, thyme and sage and sauté on low for another 5 minutes. Add broth and strained mulled cider. Bring to a boil. 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.
Whip cream with Cavaldos or any apple brandy until slightly thickened but not firm. Add 2 pinches sugar. When ready to serve, bring soup to a low simmer for 5 minutes. Ladle soup into bowl and garnish with 2 tablespoons of Cavaldos cream.
