Roasted Chestnut Bisque

By kbartell

Ingredients

• 1 lb cooked and shelled chestnuts
• 2 tsp cold butter
• 1 lb leeks, sliced
• 1 carrot, chopped
• 3/4 cup light cream
• 21/2 cups chicken stock
• 1/2 cup marsala wine
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 3/4 cup sour cream

Preparation

Step 1

Saute leeks until soft in butter. Add carrots, chestnuts and stock. Simmer 10 min. Puree mixture and return to pan. Add cream, seasonings and wine. Simmer on low heat. Place in bowl and dollop with sour cream.