Roasted Chestnut & Apple Bisque

Ingredients

• 1 1/2 lbroasted chestnuts, peeled
• 1 1/2 tbspunsalted butter
• 1 1/2 tbspolive oil
• 1 1/2 cupsshallots, finely sliced
• 2 1/3 cupsapples, peeled, cored, diced (Honeycrisp or Pink Lady preferred)
• 1 1/2 clovesgarlic, smashed
• 0.19 cupbrandy or Calvados
• 1 1/8 quartsgood chicken stock (or vegetable stock)
• 1 1/8 cupsheavy cream
• 3/8 tspfreshly grated nutmeg
• 1 1/8 tspkosher salt, to taste
• 3/8 tspwhite pepper
• optional1–2 tsp apple cider vinegar or lemon juice
• 15 3/8–18 1/2fresh sage leaves, for garnish
• as neededneutral oil, for frying sage
• to tastefine sea salt, for sage

Nutrition / serving

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Method

1. 1

   Sweat shallots with a pinch of salt in butter and olive oil over medium heat 8–10 minutes until translucent, then add garlic and cook 30 seconds.

   ⏱Start 8:00⏱Start 0:30
2. 2

   Add diced apples and cook 5–7 minutes until softened and lightly caramelized. Deglaze with brandy and reduce by half.

   ⏱Start 5:00
3. 3

   Add chestnuts and stock, bring to a simmer, cover, and cook 25–30 minutes until the chestnuts are tender.

   ⏱Start 25:00
4. 4

   Purée until silky smooth with an immersion blender, then pass through a fine sieve for service.

5. 5

   Return to low heat, stir in cream, nutmeg, salt, and white pepper, and adjust consistency with warm stock if needed; balance with a splash of vinegar or lemon juice and do not boil after adding cream.

6. 6

   For the garnish, fry sage leaves in 325–350°F oil for 10–15 seconds until crisp but still green, drain, and season with sea salt.

   ⏱Start 0:10
7. 7

   Serve in warmed bowls garnished with fried sage and an optional drizzle of brown-butter foam or apple oil.