This unique recipe pairs the homey sweetness of apples with the creamy texture and rich flavor of chestnuts. Choose at least two varieties of all-purpose cooking apples for the best flavor--try a combination of Cortland, Gravenstein, Stay-man, Winesap, Granny Smith, McIntosh, Grimes Golden, or York.
1 tablespoon butter
2 teaspoons extravirgin olive oil
3 cups chopped onion
1 teaspoon finely chopped fresh thyme
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.