Apple Bisque with Chestnuts

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.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 25%
  • Fat: 3.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 21.7g
  • Fiber: 3.6g
  • Cholesterol: 5mg
  • Iron: 0.3mg
  • Sodium: 437mg
  • Calcium: 21mg

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.
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