Chestnut Bisque

13 ingredients
11 steps

Ingredients

  • 1 medium carrot, peeled and diced
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon butter or 1 tablespoon canola oil
  • 1 lb fresh chestnuts, peeled
  • 3 cups chicken bouillon
  • 1/4 cup apple juice
  • 1/4 cup fresh parsley, chopped
  • 1 pinch ground nutmeg
  • 1/4 teaspoon salt
  • fresh ground pepper
  • 1/2 teaspoon dried tarragon
  • nonfat sour cream (optional) or yogurt (optional)

Directions

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

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