Chestnut & wild rice bisque
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chestnut & wild rice bisque
  Rice    Bisque    Chestnuts    Soups  
Last updated 6/12/2012 12:48:17 AM. Recipe ID 9292. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chestnut & wild rice bisque
 Categories: Rice, Soup
      Yield: 10 Servings
 
 
        1 lb chestnuts
      1/4 lb bacon -- finely minced
        2 TB butter
      3/4 c  red onion -- minced
      3/4 c  carrot -- minced
        3    shallot -- minced
      1/2 c  brandy
      3/4 c  white wine
        7 c  vegetable broth
        2 c  heavy cream
        1 c  cooked wild rice
  :          salt and pepper -- to taste
  
  1. Preheat the oven to 350 degrees.  Use a paring knife to score and
  X on each chestnut, place on a cookie tray and roast for 10 to 15
  minutes, until the chestnuts can be easily peeled. Remove the
  chestnuts from the oven , let cool and peel. Chop roughly and set
  aside.
  
  2.  In a soup pot over medium heat, cook the bacon and the butter
  until thebacon is crsp, about 5 minutes. Reduce the heat to very low,
  add the red onion carrot and shallots, stir partially coverthe pan
  and allow the vegetables to cook very slowlym without browning, for 5
  minutes. Add the chestnuts, stir well and cook an additional minute.
  Increase the heat to medium and add the brandy, scraping the pan
  well, and then add the white wine and vegetable or chicken broth and
  simmer for 20 minutes.
  
  3.  Use a food processor or blender to puree the chestnut mixture and
  then return to low heat.  Add the heavy cream and the wild rice.
  Season to taste with salt and freshly ground black pepper and serve.
  
  Mis-typed by Jane ROsenberg-Coombs and Bette Davis Eyes 10/15/96
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 9292 (Apr 03, 2005)

[an error occurred while processing this directive]