Chestnut & Cranberry Bisque

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chestnut puree
• 1 pint light cream
• 2 cups vegetable broth
• 2 tablespoons shallots, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cranberry jelly sauce
• 1/4 cup dried cranberries, garnish
• 2 tablespoons dry Sherry
• 1 cup sour cream, garnish
• fresh parsley leaves, garnish

1. Melt butter in a large pan. Add flour and stir until smooth. Add chestnut puree, light cream, broth, shallots, salt and pepper. Cook for 15 minutes on medium low heat. Stir in cranberry sauce and sherry until heated through. Serves 4 people. Garnish each serving with fresh parsley, cranberries and a sour cream swirl.

butter, flour, chestnut puree, light cream, vegetable broth, shallots, salt, ubc, ubc, ubc, sherry, sour cream, parsley

Taken from www.epicurious.com/recipes/member/views/chestnut-cranberry-bisque-1202091 (may not work)