Roasted chestnut bisque
Roast
Roasting
Here I have interpreted the sweet, silky flavor of chestnuts into a creamy, lovely soup perfect for Autumn. It can be a nice, warming hearty dish with some good country bread and a winter salad, but also makes a most elegant starter for a seated holiday dinner. And if you are of a mind, it would be brilliant served in shot glasses passed around at a swanky cocktail party. <br /> <br />I always buy chestnuts ready-roasted in jars or vacuum-sealed bags, but if you like to buy whole chestnuts and roast and peel them yourself, by all means, go ahead. Marjoram is an amazing complement to chestnuts, but if you can’t find it, substitute thyme. Don’t skip the marjoram oil, as it really adds the perfect finishing touch. You could sprinkle some chestnut pieces or small toasted croutons on the bisque as well. <br />
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