Warm chestnut bisque
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 340, total fat 14 G., saturated fats 7 G., proteins 10 G., carbohydrates 42 G., fiber 1 G., cholesterol 38 mg, sodium 1060 mg, sugar 7 G.
Calories 340, total fat 14 G., saturated fats 7 G., proteins 10 G., carbohydrates 42 G., fiber 1 G., cholesterol 38 mg, sodium 1060 mg, sugar 7 G.
This delicate and silky creamy soup is made with chestnuts, dry sherry, and cream. A topping of crème fraîche mixed with pumpkin pie spices perfectly complements its rich, nutty flavor. This chestnut bisque is the perfect first course for any holiday meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp unsalted butter
- 4 stalks celery, thinly sliced
- 1 small white onion, thinly sliced
- 1 clove of garlic
- 2 liters of chicken or beef broth
- 2.5 cups frozen chestnuts, thawed
- 1/4 cup dry sherry + more if desired
- 1/4 cup heavy cream + more if desired
- 1 bay leaf
- 1 sprig of fresh thyme
- 0.5 cups crème fraîche
- 1/4 teaspoon pumpkin pie spice
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Recipes with similar ingredients: chestnuts, celery, cream, sherry, sour cream, pumpkin pie spice, bay leaf, thyme
Cooking the dish according to the recipe:
- Place the pan over low heat. Add the butter and melt. Add the celery, onion, and garlic and sauté until softened, 8–10 minutes.
- Add the stock, chestnuts, sherry, cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together the crème fraîche and pumpkin pie spice until smooth. Set aside.
- Remove the thyme sprig and bay leaf from the soup. Carefully pour the soup into a blender and blend on high speed until smooth (gradually increase the speed, leaving the lid slightly ajar to allow steam to escape). Season with salt and pepper to taste; thin with cream and a splash of sherry if desired. Serve the bisque warm, garnished with crème fraîche and spices.
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