Velouté de Châtaignes (Creamy Chestnut Soup)

SpoonFed: Via Saveur



  • 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
  • 4½ cups chicken stock
  • 2½ lb. fresh chestnuts, roasted and peeled, or two 15-oz. jars whole roasted chestnuts, drained
  • 1 bay leaf
  • 1 sprig thyme
  • ½ cup heavy cream
  • ½ tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste


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. [...] read more