Chestnut and Wild Rice Bisque

• 1 pound chestnuts
• 1/4 pound bacon, finely minced
• 2 tablespoons butter
• 3/4 cup minced red onion
• 3/4 cup minced carrot
• 3 shallots, minced
• 1/2 cup brandy
• 3/4 cup white wine
• 7 cups vegetable or chicken broth
• 2 cups heavy cream
• 1 cup cooked wild rice
• Salt and freshly ground pepper to taste

1. Preheat the oven to 350 degrees.
2. Use a paring knife to score an X on each chestnut, place on a cookie tray and roast for 10 to 15 minutes, until the chestnuts can be easily peeled.
3. Remove the chestnuts from the oven, let cool and peel.
4. Chop roughly and set aside.
5. In a soup pot over medium heat, cook the bacon and the butter until the bacon is crisp, about 5 minutes.
6. Reduce the heat to very low, add the red onion, carrot and shallots, stir, partially cover the pan and allow the vegetables to cook very slowly, without browning, for 5 minutes.
7. Add the chestnuts, stir well and cook an additional minute.
8. Increase the heat to medium and add the brandy, scraping the pan well, and then add the white wine and vegetable or chicken broth and simmer for 20 minutes.
9. Use a food processor or blender to puree the chestnut mixture and then return to low heat.
10. Add the heavy cream and the wild rice.
11. Season to taste with salt and freshly ground black pepper and serve.

chestnuts, bacon, butter, red onion, carrot, shallots, brandy, white wine, vegetable, heavy cream, rice, salt

Taken from cooking.nytimes.com/recipes/724 (may not work)