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Chestnut Bisque With Clamshell Mushrooms


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  • 1/2 pound bacon
  • 1 onion peeled, diced
  • 1 celery stalk diced
  • 1 small carrot diced
  • 1 small parsnip peeled, diced
  • 1 medium Idaho potato peeled, diced
  • 2 pounds fresh chestnuts boiled, peeled
  • 12 sprigs fresh thyme tied in a bundle
  • 1 cup ruby port wine
  • 1 cup red wine
  • 4 cups chicken stock
  • 1 cup heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 ounces butter
  • 1/2 cup clamshell mushrooms cleaned, trimmed, and sliced thin
  • 1/4 cup cooked chestnuts sliced
  • 1 cup dry white wine
  • 1 peeled carrot diced
  • 1/2 ounce fresh chives chopped fine
  • 1 Large celery leaves minced
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 1


Step 1

Use a heavy bottomed saucepan over medium-low heat to cook the bacon. When the bacon is just beginning to brown, and has started to render its fat, add the onion, celery, and carrot. Cook slowly, until the vegetables become soft. Add the parsnip, potato, chestnuts, thyme, port, and wine. Simmer on low until reduced almost completely. Add the chicken stock and continue cooking until the chestnuts are softened. This should take about 30 minutes. Finish with heavy cream and remove the thyme sprigs. Puree in the blender. Strain through a fine sieve and adjust the salt and pepper. Serve piping hot.

Chestnut Garnish: Use a large saute pan to heat the butter over low. Add the mushrooms, chestnuts, wine, and carrots. Cook over low until soft, for about seven minutes or so. Add the fresh chives. Place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves and pour the soup around the garnish mixture.

This recipe yields ?? servings.

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