Apple Bisque With Chestnuts

• 1 tablespoon butter
• 2 teaspoons extravirgin olive oil
• 3 cups chopped onion
• 1 teaspoon finely chopped fresh thyme
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 medium cooking apples, peeled, cored, and chopped (about 3 cups)
• 2 cups water
• 1 cup coarsely chopped bottled chestnuts
• 1/4 cup cream sherry
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Thyme leaves (optional)

1. Heat butter and oil in a large Dutch oven over medium heat. Add onion and chopped thyme; cook 10 minutes or until onion is tender, stirring frequently. Stir in broth and apples; cover and cook 30 minutes, stirring occasionally.
2. Add water, chestnuts, sherry, salt, and black pepper. Reduce heat to medium-low; simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
3. Place half of the apple mixture in a blender; process until smooth. Pour pureed bisque into a large bowl. Repeat procedure with remaining apple mixture. Return bisque to pan; cook over low heat 5 minutes or just until heated. Garnish with thyme leaves, if desired.

butter, extravirgin olive oil, onion, thyme, chicken broth, cooking apples, water, chestnuts, cream sherry, salt, freshly ground black pepper, thyme

Taken from www.myrecipes.com/recipe/apple-bisque-with-chestnuts (may not work)