Chestnut & wild rice bisque

1 lb chestnuts
1/4 lb bacon -- finely minced
2 TB butter
3/4 c red onion -- minced
3/4 c carrot -- minced
3 shallot -- minced
1/2 c brandy
3/4 c white wine
7 c vegetable broth
2 c heavy cream
1 c cooked wild rice
: salt and pepper -- to taste

1. Preheat the oven to 350 degrees. Use a paring knife to score and
X on each chestnut, place on a cookie tray and roast for 10 to 15
minutes, until the chestnuts can be easily peeled. Remove the
chestnuts from the oven , let cool and peel. Chop roughly and set
aside.

2. In a soup pot over medium heat, cook the bacon and the butter
until thebacon is crsp, about 5 minutes. Reduce the heat to very low,
add the red onion carrot and shallots, stir partially coverthe pan
and allow the vegetables to cook very slowlym without browning, for 5
minutes. Add the chestnuts, stir well and cook an additional minute.
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.

3. Use a food processor or blender to puree the chestnut mixture and
then return to low heat. Add the heavy cream and the wild rice.
Season to taste with salt and freshly ground black pepper and serve.

Mis-typed by Jane ROsenberg-Coombs and Bette Davis Eyes 10/15/96

Recipe By : NYTimes 11/14/93 - Anne Rosenzweig

From: Jfcoombs@avana.Net Date: Thu, 17 Oct 96 07:52:39
Pdt