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Carrot Soup with Bacon and Chestnut Cream

Carrot Soup with Bacon and Chestnut Cream

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Carrot Soup with Bacon and Chestnut CreamCarrot Soup with Bacon and Chestnut Cream    Carrot Soup with Bacon and Chestnut Cream    Carrot Soup with Bacon and Chestnut Cream    Carrot Soup with Bacon and Chestnut Cream    Carrot Soup with Bacon and Chestnut Cream    Can Be Made Ahead



See related blog post: Katniss' Carrot Soup

Active Time: 60 minutes
Start to Finish: 60 minutes

ingredients

  • 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
  • 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

directions

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.

Notes

We found this delicious soup at William Sonoma while looking for a carrot soup to pair with a reading or viewing of The Hunger Games Trilogy. It can be enjoyed any time of the year, but is a great choice for a The Hunger Games party or book club meeting!

Both the chestnut cream and the soup can be made up to 24 hours ahead. Cover and refrigerate. Bring the cream up to room temperature before serving, and reheat the soup, again thinning it with a little broth if it is too thick.

Specialty Equipment

If you have an immersion blender, you can use it to blend the soup.

What to Drink

Chardonnay or Hefeweizen

Comments/Questions?
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recipe type

Soups and Stocks

source

Williams-Sonoma

difficulty

2222

tips

Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.