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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