Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon Recipe

Name: Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces cooked and peeled whole chestnuts; 1 stalk celery, trimmed and finely chopped; 1 small onion, peeled & finely chopped; 1 small carrot, peeled and chopped; 2 pints ham or 2 pints vegetable stock; salt & freshly ground black pepper; 1/2 pint creme fraiche or 1/2 pint single pouring cream; For the croutons; 4 ounces lardons or 4 ounces bacon, cubed; 1/2 teaspoon finely chopped fresh thyme leave; 4 ounces day-old white bread, cut into small cubes; 4 tablespoons olive oil

Servings: persons

7 ounces cooked and peeled whole chestnuts
1 stalk celery, trimmed and finely chopped
1 small onion, peeled & finely chopped
1 small carrot, peeled and chopped
2 pints ham or 2 pints vegetable stock
salt & freshly ground black pepper
1/2 pint creme fraiche or 1/2 pint single pouring cream
For the croutons
4 ounces lardons or 4 ounces bacon, cubed
1/2 teaspoon finely chopped fresh thyme leave
4 ounces day-old white bread, cut into small cubes
4 tablespoons olive oil

1
To make the soup, you simply place all the ingredients, except the creme fraiche or cream, in a large saucepan.
2
Season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.
3
While that is happening, you can prepare the croutons.
4
Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread, together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy.
5
Take them out & leave them to cool on some absorbent kitchen paper.
6
As soon as the soup is ready, add the creme fraiche or cream & mix well - allow it to cool slightly, and then transfer it to a blender and puree until smooth. (You may need to do this in more than one batch, in which case, it is a good idea to have a bowl to put the soup in as it is ready.).
7
Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces cooked and peeled whole chestnuts, 1 stalk celery, trimmed and finely chopped, 1 small onion, peeled & finely chopped, 1 small carrot, peeled and chopped, and more.

Yes, Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon

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