Chestnut Soup with Bacon


4 slices bacon
1 tablespoon olive oil
1 large red onion, coarsely chopped
1 celery stalk, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 large tart apple, such as Granny Smith, peeled, cored, and coarsely chopped
2 bay leaves
1 teaspoon kosher or sea salt
4 cups low-sodium chicken or vegetable broth
1 22-ounce jar vacuum-packed roasted chestnuts (see Note)
1/4 cup heavy cream


In a 4- to 5-quart heavy-bottomed pot over medium heat, cook bacon until very crispy. Drain bacon on paper towels, then crumble and set aside.

Drain off all but 3 tablespoons bacon drippings from the pot, then add olive oil, onion, celery, and carrots, and cook, stirring often, until onion is golden brown, 12 to 15 minutes. Add apple, bay leaves, and salt, and cook for 3 minutes, then add broth, scraping the bottom of the pot with a wooden spoon to pick up browned bits. Add chestnuts and cook until very tender, about 15 minutes.

Remove the bay leaves, then purée soup using an immersion blender or process in batches in a regular blender. Return the puréed soup to the pot. Stir in the cream and taste for salt; add more of either, if desired. Serve warm, sprinkled with reserved bacon.


6 servings

Preparation Time

30 Minutes

Total Time

50 Minutes


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