Chestnut Cream Soup with Bacon (French Velouté de Châtaignes)

Earthy roasted chestnuts are simmered in an aromatic stock until tender, then puréed to make a luxurious cream thickened soup.

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. nutmeg, freshly grated
sea salt
black pepper, freshly ground

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. Working in batches, purée soup in a blender until smooth.

Return soup to saucepan and place over medium heat. Stir in cream, nutmeg, salt, and pepper; cook until soup is slightly thick, about 5 minutes more.

Makes 6 servings.