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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Recipe Information
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
Instructions
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.
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.
Add the cooked chestnuts to the pot, stirring to coat them in the aromatics. Cook for 2-3 minutes, allowing the flavors to meld.
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.
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.
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.
Taste the soup and adjust the seasoning if needed. Ladle the soup into serving bowls.
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
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 370 mg | 124% | |
| Sodium | 9132 mg | 397% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 40.5 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
