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Velouté de Châtaignes (Cream of Chestnut Soup)

Sue Lau
Prep Time 15 mins
Cook Time 45 mins
Course Soup
Cuisine French


  • chinois
  • stick blender or other blender


  • 5 ounces bacon chopped or cut into lardons
  • 4 tablespoons butter
  • 1 cup chopped onion
  • 3 cloves garlic
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 leek cleaned and sliced (white and light green parts only)
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 fresh bay leaf
  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine or chardonnay
  • 1 quart chicken broth
  • 2 (6.5 ounces each) packages peeled and cooked chestnuts
  • 1/2 cup heavy cream
  • 1/4 teaspoon grated nutmeg


  • Cook chopped bacon in your soup pot until the fat renders, then add butter, onion, garlic, celery, carrots, leek, marjoram, thyme, salt pepper and bay leaf.
  • Cook until onion softens, then stir in the flour and cook for several minutes, stirring constantly.
  • Add the wine and chicken broth and bring to a boil, continuing to stir and boil one minute.
  • Add chestnuts (reserve a few to chop for a garnish if you like), reduce heat, cover and simmer for thirty minutes.
  • Remove soup from heat, remove bay leaf from soup, and puree with a stick blender or blender.
  • Use a ladle to add soup to a chinois and strain; discard any solids.
  • Return strained soup to the pan and stir in the cream and nutmeg.
  • Heat gently.
  • Serve garnished with finely chopped chestnuts, if you like.


From the kitchen of palatablepastime.com
Keyword chestnuts, Christmas, cream soup