CHESTNUT AND WILD RICE BISQUE
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 1h
Yield Ten servings
Number Of Ingredients 12
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
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Rassedujjaman Rafin
[email protected]This recipe looks complicated, but I'm sure it's worth the effort.
Ava Smart
[email protected]I'm not sure about the combination of chestnuts and wild rice, but I'm willing to give it a try.
Muin Shanna
[email protected]This bisque sounds like the perfect comfort food for a cold winter day.
Jana Alshaery
[email protected]I've been looking for a good chestnut bisque recipe. I can't wait to try this one.
Ch Usama
[email protected]I'm definitely going to try this recipe. It sounds delicious!
Kashane Mills
[email protected]This bisque was a bit too thick for my taste, but the flavor was good. I think I would add more liquid next time.
Emmanuel Luka
[email protected]I'm not a big fan of chestnuts, but I really enjoyed this bisque. The flavors were well-balanced and the soup was very creamy.
Md Riyajul islam
[email protected]This bisque is a great way to use up leftover chestnuts. It's also a very elegant dish that's perfect for a special occasion.
Greg Jackson
[email protected]I love this bisque! It's so creamy and flavorful. I always make a double batch so I can have leftovers.
Smriti Tamang
[email protected]Delicious!
Anthony Ekekeocha
[email protected]I followed the recipe exactly and the bisque turned out perfectly. It was creamy, flavorful, and the chestnuts added a nice touch of sweetness. I will definitely be making this again.
KAKURU PETER
[email protected]This bisque was a bit too rich for my taste, but I think it would be great for people who enjoy creamy soups. The chestnuts added a nice sweetness and the wild rice gave it a hearty texture.
Charles James
[email protected]I've made this bisque several times now and it's always a crowd-pleaser. The flavors are well-balanced and the soup is always creamy and smooth. I highly recommend it!
Sdo Model Town
[email protected]This bisque is easy to make and absolutely delicious. I love the nutty flavor of the chestnuts and the creamy texture of the soup. It's a perfect meal for a special occasion.
Tomiwa Elusoji
[email protected]I'm not usually a fan of bisques, but this one changed my mind. The chestnuts added a delightful sweetness and the wild rice gave it a hearty texture. I'll definitely be making this again.
Kityo Richard
[email protected]This bisque was a hit at my dinner party! The combination of chestnuts and wild rice was unique and flavorful, and the creamy texture was perfect for a cold winter night.