Chestnut and Lady Apple Soup

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, December 20th, 2025

To complement our Davis Estates Chardonnay, our Culinary Team thoughtfully created this exquisite recipe!

Ingredients

Serves 8

Chestnut and Lady Apple Soup

½ cup butter
2 lady apples
2 cups shallots
1 ½ cup chestnuts
1/3 cup whiskey
¾ cup white wine
5 cups vegetable Stock
¾ cups crème fraiche
1 cup milk
1 tablespoon chop garlic
1 tablespoon chop fresh thyme
2 bay leaves

Garnish

Pecans
Hazelnut Oil
Fresh Lady Apples

Method

Chestnut and Lady Apple Soup

Peel and thinly slice the shallots. Core and rough chop the lady apples (no need to peel). Rough chop the chestnuts and pecans.
In a large pot, melt the butter over medium heat, add the chestnuts, shallots, chopped apples, garlic, thyme, and bay leaves. Season lightly with salt.
Cook slowly, for about 3-5 minutes, until the shallots are soft.
Add the whiskey and add white wine to deglaze and let it reduce by half.
Add the vegetable stock, bringing it to a simmer and cook for 20 minutes until everything is soft.
Remove the bay leaves and add crème fraiche and milk.
Blend with an immersion blender (or transfer to a blender) until completely smooth.
Adjust seasonings to taste.

To Finish

Finely dice fresh apple. Add your soup to individual bowls, garnish each bowl with a small spoonful of diced apples, pecans, and drizzle of hazelnut oil.

Nutty, silky, and kissed with apple sweetness, this soup finds its perfect partner in Davis Estates Chardonnay, whose vibrant acidity and subtle richness make every spoonful shine.