How to make it

  • Melt the butter in a large saucepan over medium heat.
  • Add carrots, onion, and celery, and saute until soft, about 7 minutes.
  • Add chestnuts and continue cooking 5 minutes, stirring occasionally.
  • Add stock and bring to a boil.
  • Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper.
  • Simmer 15 minutes.
  • Add tarragon and continue cooking 5 minutes.
  • Puree the soup in a blender.
  • Return to saucepan and reheat.
  • Adjust seasonings as needed.
  • Serve with a dollop of yogurt or sour cream.

Reviews & Comments 7

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Lovely recipe. Thanks Noir.
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  • crystalwaters 7 years ago
    What a delightfully unique recipe, thanks so much for sharing! :-)
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    " It was excellent "
    ahmed1 ate it and said...
    This is so elegant..
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  • deltadarling 7 years ago
    Thisis very interesting my deah. I have it bookmarked to try. Never thought of chestnuts when I think of bisque. Thats what happens when you are from New Orleans LOL

    Delta
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    " It was excellent "
    pink ate it and said...
    You know chestnuts aren't appreciated enough in recipes! *wink* This is a keeper! Tops!
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    " It was excellent "
    chezzane ate it and said...
    too good!
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    " It was excellent "
    mystic_river1 ate it and said...
    You know how to get me..Italians and chestnuts LOL but this is really super, my friend!
    Was this review helpful? Yes Flag

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