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Chestnut Bisque




Source of Recipe


Chef Robert Sulatycky of the prestigious Four Seasons Hotel Chicago


Recipe Introduction


Serves 6 people


List of Ingredients




# 3/4 lb roasted and peeled chestnuts
# 2 cups chicken stock
# 1/2 cup diced onion
# 1/4-cup celery
# 1/4-cup cream
# 1 tbsp olive oil
# 2 tbsp Marsala
# 1/4 cup whipped cream with cinnamon
# Salt & pepper to taste

Recipe



1. In a medium soup pot, heat the olive oil over medium heat, add the onions, celery and chestnuts, sauté until translucent.

2. Add the stock and simmer for 25 minutes.

3. Add the cream simmer for 5 minutes

4. Puree in a blender until smooth and strain through a fine mesh strainer

5. Return to the heat and add the Marsala

6. Season to taste with salt and pepper

7. Serve with a dollop of the cinnamon whipped cream on top