Recipe courtesy of Geoffrey Zakarian

Warm Chestnut Bisque

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
  2. Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
  3. In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
  4. Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.
19m Easy 99%
CLASS
15m Easy 99%
CLASS
30m Easy 100%
CLASS
27m Intermediate 98%
CLASS
20m Easy 98%
CLASS
19m Easy 98%
CLASS
22m Easy 93%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now