Chestnut Bisque

• 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)

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

carrot, onion, celery, butter, fresh chestnuts, chicken bouillon, apple juice, fresh parsley, ground nutmeg, salt, fresh ground pepper, tarragon, nonfat sour cream

Taken from www.food.com/recipe/chestnut-bisque-141246 (may not work)