Chestnut Soup With Bacon Velouté De Chataignes Et Bacon Recipes

CHESTNUT SOUP WITH BACON - VELOUTé DE CHATAIGNES ET BACON

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.

CHESTNUT SOUP

Steps:

• Mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
• Add nutmeg, cayenne, and cream, and stir well.
• Do not let soup boil once the cream has been added, or it might curdle.
• Serve in mugs, garnished with paprika and parsley.
• TO MAKE PURÉE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F.
• Peel chestnuts and purée, adding a bit of the stock if necessary.

CHESTNUT SOUP WITH BACON AND CHIVES

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.