Roasted Chestnut Bisque Recipe

Name: Roasted Chestnut Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb leek (about 3); 2 tablespoons unsalted butter (sweet); 2 ½ cups strong turkey broth or 2 ½ cups chicken stock or 2 ½ cups chicken broth; 1 lb chestnuts, freshly roasted and shelled*; 1 small carrot, chopped; ¾ cup light cream; ½ cup marsala; ½ teaspoon white pepper; ¼ teaspoon freshly grated nutmeg; ½ cup sour cream

Servings: persons

1
Cut off the roots and tough green tops of the leeks.
2
Peel away the coarse outer layers of each leek, split down to the root end, and wash the inner leaves thoroughly to remove any grit.
3
Chop the leeks into 1/2 inch pieces.
4
In a large saucepan, heat the butter over medium high heat.
5
Add the leeks and cook for 6 to 8 minutes, or until they are softened but not browned.
6
Add the stock, chestnuts, and carrot and simmer for about 18 minutes, or until the chestnuts and carrot are tender.
7
In the container of a blender or a food processor fitted with metal chopping blade, process the soup until smooth.
8
Return the mixture to the pan and stir in the cream, Marsala, pepper, and nutmeg.
9
Bring to a simmer over low heat.
10
Serve in warmed soup bowls topped with a dollop of sour cream.
11
*To roast chestnuts in the oven, preheat the oven to 400F With a sharp knife, make an X-shaped cut on the flat side of each shell or prick each shell with the tines of a fork.
12
Place on a baking sheet and bake for 10-15 minutes.
13
When the chestnuts are just cool enough to handle, shell them and remove the inner brown skins.
14
(Using a dish towel helps.
15
).
16
If you really want to get into the spirit of the season and roast them on an open fire, position the chestnuts at the edge of the fire near the glowing coals.
17
Let them roast for about 10 minutes, turning frequently, until you hear them pop.
18
Remove them from the coals let cool slightly, then remove the shells.
19
(The dish towel is really valuable here as there is often ash on the chestnuts.
20
).

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb leek (about 3), 2 tablespoons unsalted butter (sweet), 2 ½ cups strong turkey broth or 2 ½ cups chicken stock or 2 ½ cups chicken broth, 1 lb chestnuts, freshly roasted and shelled*, and more.

Yes, Roasted Chestnut Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chestnut Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions