Chestnut Bisque

READY IN: 40mins
Recipe by mollypaul

Elegant start to a lovely dinner.

Top Review by Akita

Umm yum yum. Where I live, chestnuts are imported, expensive and def not to be wasted in less-than-delicious recipes. This soup combines many flavors and I was surprised how well it worked. I will definetely be making this again as a starter. Adaptions: Vegetable stock instead of chicken, dried celery and parsley instead of fresh. Fresh tarragon instead of dried. The dish could have looked fresher -came out beige (the only reason I am not rating 5star). I will add some red pepper next time to improve the color.

Ingredients Nutrition

Directions

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

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