Chestnut Bisque - cooking recipe

Ingredients

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)

Preparation

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.