Clement Faugier Chestnut Soup with Bacon


  • 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


  1. 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.
  2. 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.)
  3. 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

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