Chestnut And Wild Rice Bisque Recipes

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CHESTNUT AND WILD RICE PILAF



Chestnut and Wild Rice Pilaf image

Provided by Amy Thielen

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

1/2 cup natural wild rice
Fine sea salt
1 cup basmati rice
7 tablespoons salted butter
2 cups diced celery (from 5 stalks)
2 cups diced sweet onion (from 1 large)
3 cloves garlic, minced
2 teaspoons minced fresh thyme
1/2 cup shelled salted pistachios, crushed
8 ounces fresh chestnuts, roasted, peeled and roughly chopped
2 tablespoons minced fresh parsley

Steps:

  • Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
  • Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
  • At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
  • Combine the rices in a large bowl and cover tightly.
  • Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
  • Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.

CHESTNUT AND WILD RICE BISQUE



Chestnut and Wild Rice Bisque image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 1h

Yield Ten servings

Number Of Ingredients 12

1 pound chestnuts
1/4 pound bacon, finely minced
2 tablespoons butter
3/4 cup minced red onion
3/4 cup minced carrot
3 shallots, minced
1/2 cup brandy
3/4 cup white wine
7 cups vegetable or chicken broth
2 cups heavy cream
1 cup cooked wild rice
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 350 degrees. Use a paring knife to score an X on each chestnut, place on a cookie tray and roast for 10 to 15 minutes, until the chestnuts can be easily peeled. Remove the chestnuts from the oven, let cool and peel. Chop roughly and set aside.
  • In a soup pot over medium heat, cook the bacon and the butter until the bacon is crisp, about 5 minutes. Reduce the heat to very low, add the red onion, carrot and shallots, stir, partially cover the pan and allow the vegetables to cook very slowly, without browning, for 5 minutes. Add the chestnuts, stir well and cook an additional minute. Increase the heat to medium and add the brandy, scraping the pan well, and then add the white wine and vegetable or chicken broth and simmer for 20 minutes.
  • Use a food processor or blender to puree the chestnut mixture and then return to low heat. Add the heavy cream and the wild rice. Season to taste with salt and freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 836 milligrams, Sugar 7 grams, TransFat 0 grams

WARM CHESTNUT BISQUE



Warm Chestnut Bisque image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
4 stalks celery, thinly sliced
1 small white onion, thinly sliced
1 clove garlic
2 quarts chicken or beef stock
2 1/2 cups frozen chestnuts, defrosted
1/4 cup dry sherry, plus more as desired
1/4 cup heavy cream, plus more as desired
1 bay leaf
1 sprig fresh thyme
1/2 cup creme fraiche
1/4 teaspoon pumpkin pie spice
Kosher salt and freshly cracked black pepper

Steps:

  • Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
  • Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
  • In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
  • Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.

CHESTNUT BISQUE



Chestnut Bisque image

Make and share this Chestnut Bisque recipe from Food.com.

Provided by Molly53

Categories     Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium carrot, peeled and diced
1/2 onion, chopped
1 stalk celery, chopped
1 tablespoon butter or 1 tablespoon canola oil
1 lb fresh chestnuts, peeled
3 cups chicken bouillon
1/4 cup apple juice
1/4 cup fresh parsley, chopped
1 pinch ground nutmeg
1/4 teaspoon salt
fresh ground pepper
1/2 teaspoon dried tarragon
nonfat sour cream (optional) or yogurt (optional)

Steps:

  • Melt the butter in a large saucepan over medium heat.
  • Add carrots, onion, and celery, and saute until soft, about 7 minutes.
  • Add chestnuts and continue cooking 5 minutes, stirring occasionally.
  • Add stock and bring to a boil.
  • Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper.
  • Simmer 15 minutes.
  • Add tarragon and continue cooking 5 minutes.
  • Puree the soup in a blender.
  • Return to saucepan and reheat.
  • Adjust seasonings as needed.
  • Serve with a dollop of yogurt or sour cream, if desired.

Nutrition Facts : Calories 287.1, Fat 5.3, SaturatedFat 2.3, Cholesterol 7.6, Sodium 1302.3, Carbohydrate 56.5, Fiber 0.9, Sugar 4.3, Protein 3.4

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