Simply Seasonal: Chestnut Bisque

by Rhonda Schuldt

For tens of thousands of years, the stately American chestnut tree dominated the forests of eastern North America—from Canada to Georgia and as far west as the Mississippi River. A fast-growing and rot-resistant tree, this species was a vital lumber and food source for a growing nation and accounted for nearly half of the timberland found in some parts of Pennsylvania. By the 1950s, it had virtually disappeared, victim of chestnut blight brought to our country from imported chestnut trees.

Fortunately, a handful of native trees survived. The Pennsylvania chapter of the American Chestnut Foundation is carefully tending these survivors and has helped plant more than 32,000 crossbred, disease-resistant new trees. Through these efforts and others across the eastern United States, we will hopefully see this King of the Forest once again reign supreme.

For more information about efforts to restore the American chestnut tree, visit the American Chestnut Foundation.

Roasted Chestnut Bisque

• 1 tablespoon olive oil
• 1 medium parsnip, finely diced (can substitute carrot)
• 1 rib celery, finely diced
• 2 shallots, minced
• 1 clove garlic, minced
• 6 cups chicken stock
• 1 1/2 cups roasted, peeled chestnuts, reserving a few for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon fresh ground nutmeg
• 1 bay leaf
• 3 cups half-and-half
• 1/8 cup medium-dry sherry
• Parsley, for garnish

Directions:

Heat olive oil in a large saute pan. Add parsnip, celery, shallots and garlic and cook over medium heat until tender but not browned.

Pour chicken stock into a large stockpot. Add the chestnuts, sauteed vegetables, salt, white pepper, nutmeg and bay leaf. Simmer for about 45 minutes on medium-low heat.

Puree with an immersion blender or in small batches in a stand blender until smooth. (Note: the bisque can be made up to 1 day in advance and stored in the refrigerator at this point.) Add half-and-half and sherry to the pureed ingredients. Gently reheat. Garnish with fresh parsley, chopped roasted chestnuts and freshly grated nutmeg.