Recipes » Soup and Stews » Chesnut Soup (Saveur)

Ingredients (DOUBLE)

• 4 slices bacon, roughly chopped
• 2 tbsp. unsalted butter
• 1 large shallot, roughly chopped
• 1 medium carrot, roughly chopped
• 1 small leek, roughly chopped
• 1 stalk celery, roughly chopped
• 4 1⁄2 cups chicken stock
• 2 1⁄2 lb. fresh chestnuts, roasted and peeled, or two 15-oz. jars
• whole roasted chestnuts, drained
• 1 bay leaf
• 1 sprig thyme
• 1⁄2 cup heavy cream
• 1⁄2 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste

Preparation

Fresh chestnuts:
Score on flat side, put in boiling water, re-simmer, draih
Sheet pan: Bake @ 425F for 15 minutes, put in a bowl, cover with a cloth for 15 minutes. Peel.

Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring occasionally, until fat is rendered and bacon is almost crisp, 3–4 minutes.
 Add butter, shallot, carrot, leek, and celery; cook, stirring occasionally, until vegetables are soft, 5–7 minutes.

 Add stock, chestnuts, bay leaf, and thyme; bring to a boil. Reduce heat to medium; cook, slightly covered, until chestnuts are very tender, about 25 minutes. Remove from heat and let cool slightly.

 Discard bay leaf and thyme. Working in batches, purée soup in a blender until smooth. Return soup to saucepan and place over medium heat. Stir in cream, nutmeg, salt, and pepper; cook until soup is slightly thick, about 5 minutes more.