Doctor's Review: Medicine on the Move

December 13, 2017
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Marc Picone’s chestnut bisque

Marc Picone’s chestnut bisque

2.2 lbs (1 kg ) chestnuts, shelled and peeled

1 medium onion, diced

1 medium carrot, peeled and diced

1 orange, quartered, skin on

2 bay leaves

1 tsp. (5 ml) allspice

1 tsp. (5 ml) cinnamon

4 c. (1 L) chicken or vegetable stock

salt to taste

In a stockpot, combine all the ingredients. Bring to a boil and then reduce to a simmer until chestnuts are thoroughly cooked. Remove orange, then puree and strain the bisque. Adjust seasoning with salt to taste.

The bisque is often enhanced with vanilla ice vanilla cream added before serving. Serves 6.

For more recipes see www.chefmarkpicone.com .

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