Carrot Soup with Bacon and Chestnut Cream

• FOR THE SOUP:
• 4 slices of bacon
• 4 Tbs. (½ stick) unsalted butter
• 1 medium yellow onion, chopped
• 1 medium leek, white and light green portions, chopped
• 2 lb. carrots, peeled and thinly sliced
• 1 medium russet potato, peeled and diced
• 6-8 cups lower-sodium chicken broth
• FOR THE CHESTNUT CREAM:
• ½ cup vacuum-packed chestnuts
• ¼ cup lower-sodium chicken broth
• ⅓ cup crème fraîche
• freshly grated nutmeg, to taste
• coarse salt (we like Maldon), to taste
• freshly ground black pepper, to taste
• 2 Tbs. finely snipped fresh chives

In a large saucepan set over medium heat, cook the bacon until it is crisp. Remove from the pan, let cool, crumble, and set aside.

Pour off the bacon fat from the pan. Return the pan to medium heat and add the butter. When the butter has melted, add the onions and leeks and cook until golden, about 10 minutes. Add the carrots, potato, and 6 cups of the chicken broth. Bring to a boil, reduce the heat to low, cover and simmer until the vegetables are done, about 45 minutes.

While the vegetables are cooking, combine the chestnuts and the ¼ cup chicken broth in a small saucepan. Cover and cook until the chestnuts are tender, about 15 minutes, then transfer to a food processor or blender. Add the crème fraîche and a pinch of nutmeg and process until smooth. Transfer to a small bowl and set aside until ready to serve.

When the vegetables are done, process the soup in batches in a blender or food processor until smooth, then return to the saucepan. If the soup is too thick, thin with a bit of the broth. Season to taste with salt and pepper. Reheat over low heat until hot enough to serve; ladle into soup bowls, top with some of the chestnut cream and a sprinkle of the bacon and chives.