📝 About This Recipe
This classic French velouté captures the essence of a crisp Parisian autumn, transforming humble chestnuts into a liquid gold of unparalleled elegance. Traditionally served during the holidays, this soup marries the earthy, sweet nuttiness of roasted chestnuts with the aromatic depth of leeks and a touch of smoky bacon. Its texture is incredibly sophisticated—velvety, rich, and light all at once, making it the ultimate starter for a cozy winter dinner party.
🥗 Ingredients
The Soup Base
- 500 grams Chestnuts (cooked and peeled (vacuum-packed or jarred works best for consistency))
- 40 grams Unsalted Butter (high-quality European style)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 2 medium Shallots (finely minced)
- 1 piece Celery Stalk (finely diced)
- 2 pieces Garlic Cloves (smashed and peeled)
- 100 ml Dry White Wine (such as Chardonnay or Sauvignon Blanc)
- 1 liter Chicken or Vegetable Stock (low sodium, simmering hot)
- 150 ml Heavy Cream (minimum 35% fat content)
- 2 sprigs Fresh Thyme (tied with kitchen string)
The Garnishes
- 100 grams Smoked Pancetta or Bacon (cut into small lardons)
- 4 tablespoons Crème Fraîche (for swirling)
- 1 small bunch Fresh Chives (finely snipped)
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Truffle Oil (optional, for a luxurious finish)
- 4-5 pieces Reserved Chestnuts (crumbled for texture)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until it begins to foam.
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2
Add the sliced leeks, minced shallots, and diced celery. Sauté gently for 8-10 minutes until soft and translucent, but ensure they do not take on any brown color to keep the soup pale and elegant.
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3
Add the smashed garlic and the chestnuts (reserving 4-5 for garnish). Stir well to coat the chestnuts in the aromatic butter for 2-3 minutes.
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4
Pour in the white wine and turn the heat up slightly. Use a wooden spoon to scrape any flavorful bits from the bottom of the pan and let the wine reduce by half.
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5
Pour in the hot stock and add the thyme sprigs. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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6
Cover the pot partially and simmer for 20-25 minutes. This allows the chestnuts to soften completely and infuse the broth with their sweetness.
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7
While the soup simmers, place the pancetta lardons in a cold skillet. Turn the heat to medium and fry until crispy and golden. Drain on paper towels and set aside.
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8
Remove the thyme sprigs from the pot and discard them. Using a high-speed blender or an immersion blender, process the soup until it is completely smooth.
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9
For a truly professional 'velouté' (velvet) finish, pass the blended soup through a fine-mesh sieve (chinois) back into a clean pot.
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10
Stir in the heavy cream and a pinch of freshly grated nutmeg. Reheat the soup gently over low heat—do not let it come to a hard boil once the cream is added.
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11
Taste and season with sea salt and freshly cracked white pepper. White pepper is preferred here to maintain the pristine appearance of the soup.
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12
Ladle the hot soup into warmed bowls. Garnish with a dollop of crème fraîche, the crispy lardons, crumbled reserved chestnuts, and a sprinkle of chives.
💡 Chef's Tips
Always use white pepper instead of black pepper to avoid dark specks in your beautiful cream-colored soup. If the soup feels too thick after blending, thin it out with a small splash of warm stock or milk until it reaches the consistency of heavy cream. Passing the soup through a fine-mesh sieve is the 'secret' step that separates a home-style soup from a restaurant-quality velouté. For a vegetarian version, omit the bacon and use a high-quality mushroom stock to enhance the earthiness. To save time, use high-quality jarred chestnuts in water rather than roasting and peeling fresh ones, which can be labor-intensive and yield inconsistent results.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Chablis or a lightly oaked Chardonnay to cut through the richness. Serve with warm, crusty sourdough bread or buttery brioche croutons for a delightful crunch. For a truly festive occasion, top with a few shavings of fresh black truffle or a drizzle of truffle oil. A side salad of bitter greens like frisée or radicchio with a sharp vinaigrette provides a perfect acidic balance to the creamy soup.