Chestnut Soup with Bacon, Crème Fraîche, and Chives
Creamy, earthy, and sweet, this beautiful soup gets balance from a bit of acidity from creme fraîche, smokiness and richness from bacon, and freshness from chives. This is easy to prepare if you buy pre-roasted and peeled chestnuts. During Thanksgiving and Christmas times, Trader Joes often sells them. Otherwise you can often find jars or cans of chestnut puree or whole chestnuts in higher end supermarkets or online. You can also roast your own, see notes. Adapted from Epicurious.
Servings 16
Calories 139kcal
Ingredients
- 1/4 pound bacon chopped
- 1 carrot peeled and diced
- 1 celery stalk diced
- 2 shallots diced
- 13 ounces roasted chestnuts homemade or store-bought, see note
- 6 cups chicken stock and more as needed
- 1/2 cup heavy cream or cashew cream for dairy-free
- 8 ounces crème fraîche or cashew or coconut yogurt for dairy-free
- 2 tablespoons chives minced
- grated nutmeg for garnish
Instructions
- Add the bacon to a large pot and cook on medium high heat, stirring occasionally until crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to remove extra grease. Set aside and do not clean the pot.
- Add the carrot, celery, and shallots. Cook, stirring occasionally, until the shallots are soft and beginning to turn golden, about 10 minutes.
- Add the chestnuts and chicken stock. Bring to a boil and then reduce heat to a simmer. Simmer for 30 minutes, or until the chestnuts are soft and tender.
- Transfer the mixture to a blender and add the cream. Blend until completely smooth. Adjust salt to taste.
- Serve with a spoonful of crème fraîche, reserved bacon, chives, and sprinkling of nutmeg, if desired.
Notes
To roast chestnuts yourself, use a serrated knife to cut an x through the rounded side of the shell of each chestnut. (This prevents them from exploding and helps make them easier to peel once roasted). Place onto a rack in a rimmed baking sheet. Bake in a preheated 425ºF oven for 15-20 minutes. Let cool until you can handle and then peel the shell and the papery skin from the flesh of the nut. Be sure to pick large chestnuts that feel heavy, are shiny, and are uncracked/opened.
Makes 8 cups, serving size: 1/2 cup.
Protein:Energy Quotient [calories]: 0.14
Nutrition
Calories: 139kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 385mg | Potassium: 191mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 0.4mg