Apple Bisque with Chestnuts

Ingredients

• 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)

Preparation

1. 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.
2. 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.
3. 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.