Recipe
Chestnut Bisque Recipe
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Noir / All my dishes 1 year, 11 months ago
A perfect bisque, with a touch of spice. Perfect for a cold winter's day alone or a perfect start to a traditional holiday meal. Enjoy!:)
Prep:30m Cook:40m Servings:4
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 Noir |
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Ingredients
- 1 medium carrot, diced
- 1/2 onion, chopped
- 1 stalk celery, chopped
- 1 tbsp. butter or canola oil
- 1 lb fresh chestnuts, peeled
- 3 C chicken bouillon
- 1/4 C apple juice
- 1/4 C fresh parsley, chopped
- pinch ground nutmeg
- 1/4 tsp salt
- fresh ground pepper to taste
- 1/2 tsp dried tarragon
- nonfat sour cream or yogurt
- (optional)
Directions
- 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.
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mystic_river1 1 year, 11 months ago said:
You know how to get me..Italians and chestnuts LOL but this is really super, my friend!
chezzane 1 year, 11 months ago said:
Too good!
pink 1 year, 11 months ago said:
You know chestnuts aren't appreciated enough in recipes! *wink* This is a keeper! Tops!
deltadarling 1 year, 11 months ago said:
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
ahmed1 1 year, 11 months ago said:
This is so elegant..
crystalwaters 1 year, 11 months ago said:
What a delightfully unique recipe, thanks so much for sharing! :-)
jenniferbyrdez 1 year, 11 months ago said:
Lovely recipe. Thanks Noir.