Roasted Chestnut Bisque

Thursday, January 20th, 2022

A glass of Davis Estates Chardonnay is the perfect pairing for this mouthwatering Roasted Chestnut Bisque by our Culinary Team.

Ingredients

Serves 6 to 8

Roasted Chestnut Bisque

3 tablespoons unsalted butter
1 medium onion, chopped
2 leeks (white and pale green parts only), chopped
½ teaspoon minced garlic
½ fennel bulb, stalks and core discarded and bulb, coarsely chopped
¼ teaspoon nutmeg
1 tablespoon thyme, chopped fine
14 ounce bottled whole roasted, shelled, and skinned chestnuts
4 cups chicken broth
1 bay leaf
1/4 cup half-and-half
Kosher salt and white pepper to taste

Garnish

1 bunch chives, chopped fine
Crème fraîche
Fresh nutmeg

Method

Roasted Chestnut Bisque

Place a 5-quart stock pot over medium heat
Add butter, onion, leeks, garlic, fennel and nutmeg and cook until softened.
Add chestnuts and cook for 2 minutes. Stir in chicken broth and bay leaf, bring to a simmer and cover, cook for 20 minutes.
Remove from heat; add half and half.
Puree soup in batches in a blender until smooth.
Return soup to pot and heat to desired temperature.