Chestnut Soup with Bacon Velout De Chataignes Et Bacon
Delight in the cozy elegance of Chestnut Soup with Bacon (Velouté de Châtaignes et Bacon), a French-inspired recipe that transforms humble ingredients into a luxurious, velvety dish. This creamy chestnut soup is infused with the earthy richness of pre-cooked chestnuts, aromatic shallots, and leeks, while a hint of fresh thyme and a touch of nutmeg elevate its flavor profile. Crispy diced bacon adds a smoky, savory contrast, making every bite irresistibly indulgent. Perfect as a comforting starter or a light main course, this soup comes together with ease in under an hour. Serve it piping hot with a garnish of bacon and a drizzle of cream, accompanied by crusty bread for dipping. A feast for both the eyes and the palate, it’s a celebration of simplicity and sophistication in every bowl.
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Ingredients
- 400 grams Chestnuts (pre-cooked, peeled)
- 150 grams Thick-cut bacon (diced)
- 30 grams Butter
- 2 medium-sized Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 1 medium-sized Leek (white part only, thinly sliced)
- 1 liter Chicken or vegetable stock
- 150 ml Heavy cream
- 2 Fresh thyme (sprigs)
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Nutmeg (freshly grated, optional)
- 1 tablespoon Olive oil
Directions
Step 1
Heat a large pot over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 1 tablespoon of the bacon drippings in the pot.
Step 2
Add the butter and olive oil to the pot containing the bacon drippings. Stir in the chopped shallots, garlic, and leek. Sauté on medium-low heat until softened and fragrant, about 6-8 minutes.
Step 3
Add the cooked chestnuts to the pot, stirring to coat them in the aromatics. Cook for 2-3 minutes, allowing the flavors to meld.
Step 4
Pour in the chicken or vegetable stock. Add the fresh thyme sprigs and the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let cook for 25-30 minutes.
Step 5
Remove the thyme sprigs and bay leaf from the pot. Using an immersion blender (or transferring the soup in batches to a countertop blender), purée the soup until smooth and creamy.
Step 6
Return the soup to low heat. Stir in the heavy cream, then season with salt, black pepper, and a pinch of freshly grated nutmeg (if using). Warm the soup for 3-5 minutes, but do not let it boil.
Step 7
Taste the soup and adjust the seasoning if needed. Ladle the soup into serving bowls.
Step 8
Garnish each bowl with the reserved crispy bacon and an optional drizzle of cream or a sprig of thyme. Serve immediately with crusty bread or croutons on the side.
Nutrition Facts
| Serving size | (1920.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2523.8 |
| Total Fat 160.0g | 0% |
| Saturated Fat 68.5g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 370.5mg | 0% |
| Sodium 9132.3mg | 0% |
| Total Carbohydrate 183.2g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 40.5g | |
| Protein 74.1g | 0% |
| Vitamin D 4.8IU | 0% |
| Calcium 225.3mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 3289.5mg | 0% |
Source of Calories