Best 5 Chestnut Bisque Recipes

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Chestnut bisque, a creamy and flavorful soup, is a delightful dish that showcases the unique taste of chestnuts. Originating in the mountainous regions of Europe and Asia, chestnuts have been a culinary staple for centuries. This versatile nut imparts a sweet, earthy flavor that pairs perfectly with the smooth texture of a bisque.

Our collection of chestnut bisque recipes offers a range of options to suit various preferences and skill levels. From the classic French chestnut bisque, which features a rich broth made with roasted chestnuts, to a vegan version that uses almond or cashew milk for a dairy-free alternative, there's a recipe for everyone. Some recipes incorporate additional ingredients like leeks, celery, and mushrooms to add depth of flavor, while others highlight the natural sweetness of chestnuts with a touch of honey or maple syrup. Whether you prefer a simple, rustic soup or one with a more complex flavor profile, our recipes provide step-by-step instructions to guide you through the process of creating this delectable dish.

Here are our top 5 tried and tested recipes!

CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS



Chestnut Bisque with Chanterelles and Fresh Chestnuts image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1/2 pound bacon, sliced or cut into 1/2-inch dice
1 onion
1 stalk celery, cut into 1/2-inch dice
1 small carrot, cut into 1/2-inch dice
1 medium parsnip, peeled and cut into 1/2-inch dice
1 medium Idaho potato, peeled, cut into 1/2-inch dice
2 pounds fresh chestnuts, boiled and peeled (storebought okay)
12 sprigs thyme, tied together
1 cup Ruby Port wine
1 cup red wine
4 cups chicken stock
1 cup heavy cream
Salt and pepper, to taste
2 ounces butter
1/2 cup chanterelles or hedgehog mushrooms, thinly sliced
1/4 cup chestnuts, sliced
1 cup dry white wine
1 carrot, peeled, diced fine
1/2 ounce chives, chopped fine
6 large celery leaves, thinly sliced
Salt and pepper, to taste

Steps:

  • SOUP: Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, until the bacon has slightly browned and has started to render its fat. Add the onion, celery and carrot and cook slowly, until soft and translucent. Add the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat until it is almost reduced completely. Add the chicken stock and continue to cook until the chestnuts have completely softened, about 30 minutes. Finish with heavy cream, remove the thyme springs and puree in the blender. Strain the soup through a fine sieve and adjust the seasonings with salt and pepper.
  • GARNISH: In a large saute pan or nonstick skillet, heat the butter on low. Add the chanterelles, chestnuts, white wine and carrots and cook on low heat until soft, about 7 minutes. Add the chives.
  • To serve, place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves, and carefully pour the soup around the garnish mixture.

CHESTNUT BISQUE



Chestnut Bisque image

Make and share this Chestnut Bisque recipe from Food.com.

Provided by Molly53

Categories     Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

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

Nutrition Facts : Calories 287.1, Fat 5.3, SaturatedFat 2.3, Cholesterol 7.6, Sodium 1302.3, Carbohydrate 56.5, Fiber 0.9, Sugar 4.3, Protein 3.4

CHESTNUT AND WILD RICE BISQUE



Chestnut and Wild Rice Bisque image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 1h

Yield Ten servings

Number Of Ingredients 12

1 pound chestnuts
1/4 pound bacon, finely minced
2 tablespoons butter
3/4 cup minced red onion
3/4 cup minced carrot
3 shallots, minced
1/2 cup brandy
3/4 cup white wine
7 cups vegetable or chicken broth
2 cups heavy cream
1 cup cooked wild rice
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 350 degrees. Use a paring knife to score an X on each chestnut, place on a cookie tray and roast for 10 to 15 minutes, until the chestnuts can be easily peeled. Remove the chestnuts from the oven, let cool and peel. Chop roughly and set aside.
  • In a soup pot over medium heat, cook the bacon and the butter until the bacon is crisp, about 5 minutes. Reduce the heat to very low, add the red onion, carrot and shallots, stir, partially cover the pan and allow the vegetables to cook very slowly, without browning, for 5 minutes. Add the chestnuts, stir well and cook an additional minute. Increase the heat to medium and add the brandy, scraping the pan well, and then add the white wine and vegetable or chicken broth and simmer for 20 minutes.
  • Use a food processor or blender to puree the chestnut mixture and then return to low heat. Add the heavy cream and the wild rice. Season to taste with salt and freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 836 milligrams, Sugar 7 grams, TransFat 0 grams

CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN)



Chestnut and Butternut Squash Bisque (Vegan) image

Adapted from a recipe by Chestnut Charlie's in Lawrence, KS. Very "creamy" and comforting.

Provided by Prose

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 cups chestnuts
1 butternut squash
4 tablespoons extra virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
salt and pepper
4 cups vegetable broth
3 tablespoons soymilk
2 tablespoons fresh parsley, finely chopped

Steps:

  • Roast chestnuts as follows: cut a shallow X through the skin, place in a covered pan, and bake in the oven at 375 until the nuts are tender, about 30 minutes. Let cool about 5 minutes or so, then peel while still warm.
  • Clean and cube the squash. Boil in salted water about 10 minutes or until tender. Let cool about 5 minutes, then pull of the peels.
  • Heat the oil in a deep, heavy pan. Add onion, carrot, and celery, then season with salt and pepper. Cook about 3 minutes. Add the chestnuts, cover with broth and simmer gently until vegetables and chestnuts are quite soft. Add more broth, if necessary.
  • Blend the mixture with an immersion blender, or in batches in a regular blender or food processor, to make a puree. Return to the pot and gently reheat. Add the soy milk and parsley. Do not boil. Serve with good French bread and salad.

Nutrition Facts : Calories 179.1, Fat 9.4, SaturatedFat 1.3, Sodium 25.3, Carbohydrate 24.9, Fiber 4.5, Sugar 5.3, Protein 2.5

CHESTNUT & CRANBERRY BISQUE



CHESTNUT & CRANBERRY BISQUE image

Categories     Berry     Dairy     Poach     Quick & Easy

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons flour
1 cup chestnut puree
1 pint light cream
2 cups vegetable broth
2 tablespoons shallots, finely chopped
½ teaspoon salt
¼ teaspoon pepper
¼ cup cranberry jelly sauce
¼ cup dried cranberries, garnish
2 tablespoons dry Sherry
1 cup sour cream, garnish
fresh parsley leaves, garnish

Steps:

  • Melt butter in a large pan. Add flour and stir until smooth. Add chestnut puree, light cream, broth, shallots, salt and pepper. Cook for 15 minutes on medium low heat. Stir in cranberry sauce and sherry until heated through. Serves 4 people. Garnish each serving with fresh parsley, cranberries and a sour cream swirl.

Tips:

  • For the best flavor, use fresh chestnuts. If you can't find fresh chestnuts, you can use frozen or dried chestnuts, but the flavor will not be as good.
  • To make peeling chestnuts easier, score the chestnuts with a sharp knife before roasting them. This will help the shells to come off more easily.
  • If you don't have a food processor or blender, you can mash the chestnuts by hand with a potato masher or fork. However, a food processor or blender will give you a smoother consistency.
  • To make the bisque richer, you can add a splash of heavy cream or milk before serving.
  • Garnish the bisque with chopped parsley, chives, or croutons before serving.

Conclusion:

Chestnut bisque is a delicious and elegant soup that is perfect for a special occasion. It is also a great way to use up leftover chestnuts. This soup is creamy, flavorful, and satisfying. It is sure to be a hit with your family and friends.

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