Chestnut-Apple Soup With Calvados Cream

Preparation

1. Step 1

   Place prunes in a small bowl and add boiling water to cover. Let stand 5 minutes; drain. Return prunes to bowl and stir in 2 tablespoons Calvados. Cover with plastic wrap and reserve until ready to use.

2. Step 2

   In a large skillet, melt 4 tablespoons butter over medium-high heat. Stir in sugar, ¼ teaspoon salt, ¼ teaspoon pepper and ⅛ teaspoon nutmeg. Add chestnuts and cook, stirring occasionally to coat chestnuts with butter mixture, until chestnuts are golden and caramelized, 3 to 4 minutes. Stir in remaining 2 tablespoons Calvados and cook, scraping up any browned bits from bottom of skillet, until liquid is mostly evaporated. Remove chestnuts from heat.

3. Step 3

   In a large pot, melt remaining 2 tablespoons butter over medium-high heat. Stir in the celery, carrots, shallots and leek; cook, stirring, until softened, about 5 minutes.

4. Step 4

   Stir in chestnuts, apples, stock and remaining 1 teaspoon salt and ½ teaspoon pepper. Tie thyme and parsley together with kitchen twine and add to pot. Bring mixture to boil; reduce heat to medium-low and simmer, uncovered, until vegetables are very tender, 25 to 30 minutes. Remove herbs and discard.

5. Step 5

   Purée soup in batches in a food processor or blender (or use an immersion blender). Return soup to pot. Stir in ½ cup heavy cream. Keep soup warm over low heat.

6. Step 6

   With an electric mixer, beat remaining ½ cup cream with remaining ⅛ teaspoon nutmeg until cream forms soft peaks.

7. Step 7

   To serve, place a prune in each bowl. Fill each bowl with a ladleful of soup. Top with a dollop of whipped cream and drizzle with Calvados.