Name: Bacon Chestnut Soup
Yield: Serves 4 to 6
Ingredients: 1 (12- to 15-ounce/340- to 430-g) jar steamed or roasted whole chestnuts (about 2 cups), chopped; ½ cup (120 ml) heavy cream; Kosher salt and freshly ground black pepper; 2 cups (480 ml) Bacon Stock; 3 sprigs fresh thyme; 2 cups (480 ml) chicken stock or low-sodium chicken broth; fresh sage leaves; 2 teaspoons canola oil; 5 thin slices bacon; 1 tablespoon unsalted butter; 1 cup (240 ml) cold water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

Yes, chestnuts are delicious roasted over an open fire, but they also work surprisingly well pureed into soup. Roasting them brings out their sweet nutty flavor, adding another dimension to this soup. I love eating this hearty, rich soup in the dead of winter—it’s great as a first course at Christmas dinner, too.

Ingredients

2 teaspoons canola oil
5 thin slices bacon
1 tablespoon

Method

In a large sauté pan, heat the oil and bacon over medium heat and cook until golden brown and crispy, turning once, about 8 minutes. Transfer the bacon to a plate lined with paper towels. Let it cool slightly, then coarsely chop and set aside.

Add the butter to the pan with the rendered fat and cook until it has melted. Add the chestnuts and cook, stirring occasionally, for 5 minutes. A