Chestnut Soup With Bacon Velouté De Chataignes Et Bacon Recipes

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CHESTNUT SOUP WITH BACON - VELOUTé DE CHATAIGNES ET BACON



Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon image

A delicious Velouté French soup, the literal translation being to "be made like velvet", in other words, creamed and thick!! This is ALWAYS a hit with guests, friends and family, even those who profess not to like chestnuts, love this soup! Serve it with crispy bacon pieces/lardons and croutons for an elegant appetiser or as a light luncheon dish, with crusty bread & fresh butter. I have included the method for making your own croutons - they are far superior to shop bought ones if you have the time - also, try and use fresh herbs wherever possible. You can buy the chestnuts ready peeled and vacuum-packed OR in jars, in most supermarkets and specialist food shops; frozen chestnuts can also be used, as can fresh chestnuts of course!

Provided by French Tart

Categories     Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

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
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

Steps:

  • To make the soup, you simply place all the ingredients, except the crème fraiche or cream, in a large saucepan.
  • Season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.
  • While that is happening, you can prepare the croutons.
  • 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.
  • Take them out & leave them to cool on some absorbent kitchen paper.
  • As soon as the soup is ready, add the crème fraiche or cream & mix well - allow it to cool slightly, and then transfer it to a blender and purée 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.).
  • Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.

Nutrition Facts : Calories 717.6, Fat 45.1, SaturatedFat 18.6, Cholesterol 154.3, Sodium 2358.1, Carbohydrate 41.4, Fiber 1.4, Sugar 2.8, Protein 35.8

CHESTNUT SOUP WITH BACON AND CHIVES



Chestnut Soup with Bacon and Chives image

Provided by Susan Spungen

Categories     Soup/Stew     Thanksgiving     Bacon     Chestnut     Chive     Sponsor

Yield Makes 8 servings

Number Of Ingredients 11

4 slices thick-cut bacon, diced (about 4 ounces)
1 tablespoon unsalted butter
1 carrot, sliced
1 celery stalk, sliced
1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup)
2 small shallots, roughly chopped (about 1/2 cup)
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth, plus more as needed
1 15-ounce jar whole roasted chestnuts
1/2 cup heavy cream
Crème fraîche, snipped chives, and grated nutmeg, for garnish

Steps:

  • In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
  • Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
  • Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

FAST, EASY, ELEGANT CHESTNUT SOUP



Fast, Easy, Elegant Chestnut Soup image

This is from an idea in a French women's magazine. I want to make chestnut soup for my French inlaws for Christmas dinner instead of those nasty, hard chestnuts they are always serving. I have been auditioning soups. This is the winner. Would be great garnished with some very crispy bacon or pancetta.

Provided by Kasha

Categories     Vegetable

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

2 lbs chestnut meats (canned or frozen)
1 onion, chopped
2 leeks, sliced
6 -8 cloves garlic
2 cups cream or 2 cups creme fraiche
8 cups vegetable stock
salt, to taste
pepper, to taste

Steps:

  • This is really easy.
  • Put everything except the cream, salt and pepper in a soup pot.
  • Bring to boil, turn dow, and cook gently for 30 minutes.
  • Mush up the chestnuts a bit with a fork.
  • Decide if you want the soup a bit chunky, or really smooth.
  • I prefer the smooth version.
  • For both, use immersion blender to the point where you like the look of the soup for a chunky version.
  • For the really smooth version, blend in blender after using the immersion blender until it reaches the consistency you like.
  • Taste, check for seasoning, add salt and pepper, stir in cream.
  • If it is too thick, add a bit of stock or water.
  • I liked it best a bit thick.

Nutrition Facts : Calories 131.4, Fat 12.4, SaturatedFat 7.7, Cholesterol 44.2, Sodium 17, Carbohydrate 4.7, Fiber 0.4, Sugar 1, Protein 1.3

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