Creamy Chestnut Soup
Brown the bacon (optional) if excluding heat 3 tbsp of butter instead
1
Remove bacon & place onto paper towel lined plate and leave & remove all but a couple of tbsps of bacon fat
2
Add shallots, carrots, celery, garlic and leeks, stir and cook until tender
3
Add the chestnuts
4
Along with a bay leaf and a sprig of thyme and simmer partially covered for 30 min until veggies are tender
6
Empty out into a blender and blend in batches
7
Until creamy and then stir in the cream, a pinch of nutmeg & season with salt & pepper as needed. Heat through and serve with the bacon bits if using
8
Enjoy with crusty bread and an extra drizzle of cream
9
It’s creamy with a really nice sweetness to it from the leeks
10
Recipe details are linked
11
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