By Susan Spungen
4.8
(9)
Chestnut Soup with Bacon and ChivesCharles Masters, food styling by Chelsea Zimmer
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Active Time
30 minutes
Total Time
1 hour
A simple puréed soup, known as velouté in French, is the perfect way to whet the appetite and take the edge off hunger without overfilling your guests' bellies before the big feast. Here, chestnuts, which come already roasted in jars, make an earthy and seasonal soup that can be made well ahead of time. Serve in shallow bowls, or even teacups or shot glasses, while guests are still milling around.
Ingredients
Makes 8 servings
4 slices thick-cut bacon, diced (about 4 ounces)
1 tablespoon unsalted butter
1 carrot, sliced
1 celery stalk, sliced
1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup)
2 small shallots, roughly chopped (about 1/2 cup)
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth, plus more as needed
1 15-ounce jar whole roasted chestnuts
1/2 cup heavy cream
Crème fraîche, snipped chives, and grated nutmeg, for garnish
Preparation
Step 1
In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel–lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
Step 2
Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
Step 3
Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.
DO AHEAD:
The soup base can be made completely ahead of time and refrigerated for up to 2 days. Reheat, adding the cream just before serving.
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Reviews (9)
Back to TopTriangleI work full time and do not always have time to test recipes prior to a holiday gathering. (My family is gracious and accommodating as they test any new recipe I choose to create for a main meal.) I chose to do a French-themed Thanksgiving dinner last year and served this soup. RAVE reviews. Delicious! Follow the recipe, exact, and you will have not difficulty.
Anonymous
Rochester, MN
11/17/2019
Amazing recipe! Wonderful flavors, very unique. A keeper.
amyhenriott
3/6/2017
Fabulous soup! Use as a appetizer soup since it is so rich...great for fall or holidays...or anytime. My family rated it as a "definite repeat"!
kristinajz
Mattawan, MI
3/12/2016
I had some chestnut puree on hand and used that. It is great. I am going to have to order a few to have on hand. Forgot where I bought it before. But that can be used easily for sure. And I just love any chestnut soup!! It is a unique flavor.
bethalane
Carson City, NV
3/3/2016
I'm wondering if I could use a can of unsweetened chestnut puree that I have on hand instead of whole chestnuts?
53greendragon
los Angeles
12/20/2015
Excellent. Followed the directions and made a very tasty soup. My guests loved it as well! Will make again and would recommend.
enmeyer
LaPorte, IN
1/27/2015
Super delicious and super easy. Not a very common soup, but the flavors all work wonderfully together. All 7 of my guests ate it up and several asked for more. A great appetizer - maybe a main if you're only feeding a few and they can go back for seconds - but in any case I'll definitely make it again.
Anonymous
Bernau, Germany
1/1/2015
Perfect. Followed recipe exactly. This soup was a great Thanksgiving appetizer and pleased a very varied crowd. Will definitely make it again.
emilycb
Harwich, MA
11/28/2014
I followed this recipe to the letter, with the exception that I subbed half-and-half for the heavy cream. The leek/shallot flavor came out too strongly, and overall the soup had a sweet-ish flavor. The creme fraiche garnish didn't add anything to the dish, and made it even heavier than it would've been without it, and the bacon felt like an afterthought. The chives only served to boost the already too-oniony taste of the soup. I would not make this soup again without significant adjustments.I would rate this about a 2.5.
Anonymous
Washington DC
11/28/2014
TagsSoupSoup/StewFrenchEuropeanChestnutNutBaconCured MeatMeatChiveStarterGluten FreeMake AheadSimmerBlenderChristmasEpicurious
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