Chestnut Bisque

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.