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Chestnut Carrot Bisque Recipe

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By , About.com Guide

Use frozen chestnuts for this soup flavored with sweet red wine, apple juice, carrots, onion, celery, parsnips, herbs, and spices. A spoonful of sour cream or yogurt makes an optional nice finishing touch.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 2 medium carrots, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 parsnip, diced
  • 2 Tablespoons butter or canola oil
  • 1-1/2 pounds frozen chestnuts, thawed
  • 6 cups chicken stock (strong vegetable stock may be substituted)
  • 1/2 cup sweet red wine (such as Lambrusco)
  • 1/4 cup apple juice concentrate
  • 1/2 cup parsley, chopped
  • 2 teaspoons fresh tarragon or 1/2 teaspoon dried
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • Sour cream or plain yogurt for garnish, optional

Preparation:

Saute carrots, onion, celery, and parsnips in butter over medium heat in a large saucepan. Stir often until softened, about 8 minutes. Add chestnuts, continuing to stir occasionally, and cook an additional 5 minutes.

Add chicken stock to the vegetables and bring to a boil. Reduce heat to low. Add red wine, apple juice, parsley, tarragon, cinnamon, allspice, nutmeg, salt, and pepper. Stir and simmer for 15 to 20 minutes, until chestnuts are tender.

Place 2/3 of the soup into a blender or food processor. Process until pureed.

Return pureed vegetables to the pot and gently reheat to a simmer. Taste and add more salt and pepper to taste, if necessary.

Serve each portion of soup with a spoonful of sour cream or yogurt, if desired.

Yield: 4 to 6 servings

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