Ingredients SPICED CREAM 1/2 cup Heavy Cream 1 teaspoon Ground Cinnamon pinch Allspice pinch Ginger Ground 1/4 teaspoon Sugar pinch Salt SOUP 1/2 stick Unsalted Butter Cut Into Small Pieces 1 ea Onion Diced 1 ea Celery Stalk Diced 1 ea Granny Smith Apple Peeled Cored And Chopped 14 4/5 ounces Prepared French Chestnuts from a 14.8 ounce jar 4 cups Low Sodium Chicken Broth Or Low Sodium Chicken Stock 2 tablespoon Marsala to taste Salt & Pepper

Instructions
SPICED CREAM:
In a small bowl, combine the cream, cinnamon, allspice, ginger, sugar, and salt and stir until the sugar has dissolved. Refrigerate for 1 hour.

SOUP:
In a large saucepan over medium heat, melt the butter. Add the apples, onion, and celery and cook until tender and translucent, 3 to 5 minutes. Add the chestnuts and stock, increase the heat to high and bring to a boil. Reduce the heat to low and simmer until the chestnuts are very soft, about 20 minutes.

Process the soup with an immersion blender until very smooth. Alternatively, with a slotted spoon, remove the apples, onions, celery, and chestnuts (reserving the cooking liquid) from the saucepan. Put solids into a blender and puree (in batches, if necessary) until very smooth, adding a bit of the cooking liquid as necessary to loosen the puree. Return puree to the saucepan. Add the Marsala and cream, season with salt and pepper and stir to combine. Set the pan over medium heat and gently reheat the soup.

Whisk the spiced cream until lightly foamy. Ladle the soup into individual bowls and garnish with the spiced cream.

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Yields: 8 Servings    posted as 161246
     Drew Vogel, www.drewvogel.com

notes:  Serve with Adler Fells Gewurztraminer, 2003

Cuisine:   French

Main Ingredient:   Apples