{"id":4128,"date":"2022-10-03T03:48:00","date_gmt":"2022-10-03T07:48:00","guid":{"rendered":"https:\/\/french-barn.com\/blog\/?p=4128"},"modified":"2022-09-29T16:12:24","modified_gmt":"2022-09-29T20:12:24","slug":"french-chestnut-soup","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/french-chestnut-soup","title":{"rendered":"French Chestnut Soup"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

As the autumn weather arrives & the leaves begin to change colour, I always crave a warm bowl of homemade soup. This traditional French soup features roasted chestnuts as the base, which gives the soup a sweet & nutty flavour profile. Creamy Chestnut Soup <\/em>also known as Soupe Aux Marrons<\/em> is a staple this time of year. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

You can use freshly roasted chestnuts (which are in an abundance from October to December) or store-bought pre-roasted chestnuts (which can often be found in the produce section). This soup makes for a wonderful appetizer for any Thanksgiving celebration. It takes under an hour to made & can be made one to two days in advance. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

As presentation is extra important around the holidays, I like to garnish the soup with a dollop of sour cream, a sprinkle of crispy bacon, grated nutmeg & sliced chives. The bacon adds texture to an otherwise creamy soup & the chives add a hit of freshness. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

To adjust the recipe to be vegetarian-friendly, simply eliminate the bacon & replace the bacon fat with unsalted butter. The chicken stock can also be substituted for a low sodium vegetable stock. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Happy October! Cheers to sweater weather & soup season. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

French Chestnut Soup<\/strong><\/h2>\n\n\n\n

Ingredients:<\/h3>\n\n\n\n
  • 50 grams of bacon, sliced<\/li>
  • 2 cloves of garlic, sliced<\/li>
  • 2 shallots, diced<\/li>
  • 1 leek, split lengthwise & sliced<\/li>
  • 2 stalks of celery, diced<\/li>
  • 1 carrot, peeled & diced <\/li>
  • 1 bay leaf<\/li>
  • 2 sprigs of thyme <\/li>
  • Salt & cracked black pepper, to taste<\/li>
  • 400 grams whole roasted chestnuts <\/li>
  • 4 cups low-sodium chicken broth<\/li>
  • 1\/2 cup heavy cream<\/li>
  • Sour cream, for serving<\/li>
  • Sliced chives, for serving<\/li>
  • Grated nutmeg, for serving <\/li><\/ul>\n\n\n\n

    Directions:<\/h3>\n\n\n\n
    1. In a heavy bottom pot over medium heat add the bacon. Continuously stirring, cook until crispy. Remove using a slotted spoon & transfer to a paper towel lined plate. Reserve until ready to serve. <\/li>
    2. To the same skillet add the garlic, shallots, leek, celery, carrot, bay leaf, thyme, salt & pepper. Cook until the vegetables begin to soften, about 10 minutes. <\/li>
    3. Add the chestnuts & chicken broth. Bring to a boil & reduce to a gentle simmer. Cover with the lid & continue cooking until the vegetables have softened, about 30 minutes.<\/li>
    4. Remove from heat. Using an immersion blender puree the soup until smooth. Just before serving add the heavy cream.<\/li>
    5. Transfer to a soup bowl. Garnish with a dollop of sour cream, sliced chives, grated nutmeg & a sprinkle of crispy bacon. <\/li><\/ol>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

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