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