Friday, 13 January 2012

Chestnut Bisque

Melt 1 Tbsp of butter in a large saucepan.
Add 1 diced onion, 4 carrots, 2 stalks of celery.
Saute for about 7 minutes

Add 2 pounds of peeled chestnuts.
I used fresh chestnuts that were cooked in a pot of salted water.
Saute for another 5 minutes.  

Add 6 cups of chicken stock, 1/2 cup fresh parsley, salt, pinch of nutmeg, and freshly ground pepper.
Bring to a boil, simmer for 20 minutes.  

Puree, adjust seasoning if needed.  


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