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Creamy Chestnut Soup |
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| 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
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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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| Procedures: |
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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.
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| Notes: |
2024-11-13: Two quarts of concentrated somup went to the freezer. Needs more stock.
2024-11-08 Added to our cookbook.
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12/05/2024
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