This soup is nutty and earthy, and great as a low-amine appetizer or entree. It’s very easy to make, and fits with a number of allergy restrictions. Originally, I found a similar recipe on Chow.com, but when I made it, I found it unsatisfying and not nearly nutty enough. With several tweaks, I think the flavor developed a much deeper flavor. However, I also discovered upon further research that chestnut is high in amines, so buyer beware!
3 Tbsp unsalted butter (1/4 stick)
1 Tbsp safflower oil
1.5 C coarsely chopped shallots
4 medium semi-sweet apples (Gala, Braeburn, etc), chopped (about 4 C)
3 Tbsp finely chopped sage leaves
3 ribs celery, chopped
1 carrot, chopped
10 C whole, peeled chestnuts
2 cups vegetable broth
2 C water
1 tsp fresh cracked black pepper
Salt, to taste
- Heat stove to medium and melt butter in a large pot.
- Add oil, shallots, chestnuts, celery, and carrot. Cook about 5 minutes.
- Reduce heat to medium-low.
- Add water, vegetable broth, salt, pepper, nutmeg, and sage. Simmer for about 15 minutes.
- Using an immersion blender if you have one, or a blender/food processor if you don’t, puree the soup.
- Season with salt, to taste.
- Garnish with minced sage leaves or parsley and serve with crostini or bread, if available.
Very Low Amine: shallots, apple, sage, celery, carrot, vegetable broth, water, pepper, salt
Low Amine: butter, safflower oil
High Amine: chestnut, nutmeg