Velouté de Châtaignes (Creamy Chestnut Soup)

Name: Velouté de Châtaignes (Creamy Chestnut Soup)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 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

Serves
serves 6

DAVID YODER

Earthy roasted chestnuts are simmered in an aromatic stock until tender, then puréed to make a luxurious cream-thickened soup.

Ingredients

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

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Instructions

Step 1

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.

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.