1 (14-ounce) can fat-free, less-sodium chicken broth
2 medium cooking apples, peeled, cored, and chopped (about 3 cups)
2 cups water
1 cup coarsely chopped bottled chestnuts
1/4 cup cream sherry
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Thyme leaves (optional)
How to Make It
Heat butter and oil in a large Dutch oven over medium heat. Add onion and chopped thyme; cook 10 minutes or until onion is tender, stirring frequently. Stir in broth and apples; cover and cook 30 minutes, stirring occasionally.
Add water, chestnuts, sherry, salt, and black pepper. Reduce heat to medium-low; simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
Place half of the apple mixture in a blender; process until smooth. Pour pureed bisque into a large bowl. Repeat procedure with remaining apple mixture. Return bisque to pan; cook over low heat 5 minutes or just until heated. Garnish with thyme leaves, if desired.
This bisque is quite tasty, however the texture is a little odd due to the apples. I followed the recipe except I used a combination of apples and pears. It added to the overall flavor. Also, I finished it off the way you would French Onion soup. I topped each soup bowl with a slice of multi-grain baguette and a thin slice of swiss cheese and put it under the broiler. The swiss cheese and the apple flavor of the soup really went well together. You could also use cheddar or really any mild cheese that pair well with apple/pears. This recipe is also very filling as is. Its quite delicious and something different. A great thing to make on a rainy fall evening. My husband loved it! I would definitely make it again.
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