- 4 slices thick cut bacon, diced (about 4 oz)
- 1 T unsalted butter
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 small leek (white and green parts only), split lengthwise and sliced (about 1 c)
- 2 small shallots, roughly chopped (about 1/2 c)
- Kosher salt and freshly ground black pepper
- 5 c low-sodium chicken broth, plus more as needed
- 1 jar Clement Faugier Whole Chestnuts
- 1/2 c heavy cream
- Creme fraiche, snipped chives, and grated nutmeg, for garnish
- 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 the 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, add a dab of creme fraiche, chives, and a pinch of nutmeg.
Recipe from Epicurious