Chestnut Soup with Croutons and Bacon
Ingredients
- Ingredients
- 350 grams Chestnuts
- 2 shallots
- 200 grams Celery root
- 1 Parsnip
- 1 garlic clove
- 1 Tbsp butter
- 600 milliliters Chicken broth
- 5 Tbsps Crème fraiche
- 4 centiliters Cognac
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 pinch Nutmeg
- 100 grams stale Bread
- 1 Tbsp olive oil
- 4 slices Smoked bacon
- Tarragon (for garnish)
Preparation steps
Preheat the oven to 220°C (approximately 425°F) convection. Cut an "x" on the bottom of thechestnuts and bake in preheated oven bake until the shell is cracked and the chestnuts are tender (about 30 minutes). Remove from the oven, cool and peel. Peel and dice the shallots, celery root, parsley and garlic. Saute in hot butter for 4-5 minutes until golden brown. Add the chestnuts, saute briefly and deglaze with the broth. Simmer 25 minutes, stirring occasionally.
Remove a few chestnuts for for garnish. Then puree the soup finely. Stir in the crème fraîche, cognac and the cream and bring to a boil. Season with salt, pepper and nutmeg and froth with the mixer. Cut the bread into small pieces and saute in olive oil in a pan. Pour the soup into soup bowls, top with the whole chestnuts, bacon and croutons and serve garnished with a sprig of tarragon.
