Add to your recipes 1 previous edit

Chestnut Bisque


  • 1 medium carrot, diced
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 1 tbsp Earth Balance Buttersticks or vegetable oil
  • 1 lb fresh chestnuts, peeled
  • 3 c vegetable stock
  • ¼ c apple juice
  • ¼ c fresh parsley, chopped
  • Pinch ground nutmeg
  • ¼ tsp salt
  • Fresh ground pepper, to taste
  • ½ tsp dried tarragon
  • Vegan sour cream or plain vegan yogurt, optional


  1. 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.

  2. 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. Let soup cool until lukewarm, then puree the soup in a blender. Return to saucepan and reheat. Adjust seasonings as needed. Serve with a dollop of yogurt or sour cream.

Send us your comments, suggestions or bug reports!