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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A perfect bisque, with a touch of spice. Perfect for a cold winter's day alone or a perfect start to a traditional holiday meal. Enjoy!:) Ingredients:
1 medium carrot, diced |
1/2 onion, chopped |
1 stalk celery, chopped |
1 tbsp. butter or canola oil |
1 lb fresh chestnuts, peeled |
3 c chicken bouillon |
1/4 c apple juice |
1/4 c fresh parsley, chopped |
pinch ground nutmeg |
1/4 tsp salt |
fresh ground pepper to taste |
1/2 tsp dried tarragon |
nonfat sour cream or yogurt |
(optional) |
Directions:
1. Melt the butter in a large saucepan over medium heat.
2. Add carrots, onion, and celery, and saute until soft, about 7 minutes.
3. Add chestnuts and continue cooking 5 minutes, stirring occasionally.
4. Add stock and bring to a boil.
5. Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper.
6. Simmer 15 minutes.
7. Add tarragon and continue cooking 5 minutes.
8. Puree the soup in a blender.
9. Return to saucepan and reheat.
10. Adjust seasonings as needed.
11. Serve with a dollop of yogurt or sour cream.
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