Chestnut And Wild Rice Bisque

God is sovereign, but parents are responsible. God’s sovereignty is our hope. Parents are utterly dependent on God. He can save any child, no matter how dark the circumstances. On the other hand, God normally reaches children through their parents. It is fatal to presume on God’s sovereignty by neglecting parental faithfulness. Yet it is also a mistake to assume that it all depends on us. It doesn’t. In fact, none of your efforts will prevail unless God bestows the gift of faith on your children. We are utterly dependent and responsible at the same time.

William Farley

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy		Rice, Soup	10	Servings

INGREDIENTS

1	lb	Chestnuts
1/4	lb	Bacon, finely minced
2	T	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

INSTRUCTIONS

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
Posted to MC-Recipe Digest V1 #248  Date: Thu, 17 Oct 96 07:52:39 PDT
From: jfcoombs@avana.net  Suggested Wine: Zinfandel  NOTES : THis
article was presentated for Thanksgiving.  THis soup was  described as
thick and creamy - finer than chowder but richer than a  puree.
Sweetened with finely minced winter vegetables and cooked over  a slow
flame.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 477 Calories From Fat: 164 Total Fat: 18.5g Cholesterol: 47.8mg Sodium: 1245.9mg Potassium: 868.4mg Carbohydrates: 58.9g Fiber: 8.6g Sugar: 11.5g Protein: 12g