This recipe is more affordable, if you buy jarred chestnuts after the holidays. They are much cheaper. It is really delicious and satisfying in the cold weather.
Total Time: 30 minutes to assemble, 1 hour to cook
Yield: 8 servings
Source: Williams Sonoma Class
Ingredients:
- 1 24 oz. oz jar of peeled chestnuts (can also use 1 pound fresh)
- 1 Tbsp oil
- 1/4 lb Canadian bacon, diced (I used turkey bacon)
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 bouquet garni (10 inch cheesecloth with parsley, thyme, bay leaf and a few peppercorns)
- 5 cups chicken broth
- 1/2 to 3/4 cup cream
- salt and white pepper
Steps:
- Peel chestnuts, if you are using fresh.
- Heat oil in a large pot. add the bacon and the onion and fry for 2 minutes. Don't brown. Then add the celery, carrots and bouquet garni, and stir the mixture.
- Pour in the stock and season to your taste with salt and pepper.
- Add the peeled chestnuts. Bring to a boil.
- Cover and simmer 1 hour, or until chestnuts are soft.
- Discard bouquet garni.
- Allow soup to cool slightly.
- Blend the soup in a blender or use an immersion blender.
- Add the cream.
Note: Add a little soup and cream in a separate bowl. Then add to the soup. If you add cold cream to hot soup the cream will curdle. - Ladle into bowls.
