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Chestnut Bisque




Source of Recipe


Chef Robert Sulatycky of the prestigious Four Seasons Hotel Chicago


Recipe Introduction


Serves 6 people


List of Ingredients




# 3/4 lb roasted and peeled chestnuts
# 2 cups chicken stock
# 1/2 cup diced onion
# 1/4-cup celery
# 1/4-cup cream
# 1 tbsp olive oil
# 2 tbsp Marsala
# 1/4 cup whipped cream with cinnamon
# Salt & pepper to taste

Recipe



1. In a medium soup pot, heat the olive oil over medium heat, add the onions, celery and chestnuts, saut� until translucent.

2. Add the stock and simmer for 25 minutes.

3. Add the cream simmer for 5 minutes

4. Puree in a blender until smooth and strain through a fine mesh strainer

5. Return to the heat and add the Marsala

6. Season to taste with salt and pepper

7. Serve with a dollop of the cinnamon whipped cream on top