Chestnut Soup with Croutons and Bacon

Ingredients

• 350 g chestnuts
• 2 shallots
• 200 g celeriac
• 1 parsley root
• 1 Garlic clove
• 1 tbsp butter
• 600 ml Poultry broth
• 5 tbsp crème fraîche
• 40 ml cognac
• 250 ml heavy cream
• Salt
• ground pepper (from the mill)
• a pinch nutmeg
• 100 g stale bread
• 1 tbsp Olive Oil
• 4 slices smoked ham
• tarragon (for garnish)

Instructions

1. 1.

   Preheat the oven to 220°C fan. Score the chestnut shells crosswise and roast in the preheated oven until the shells burst and the nuts are cooked, about 30 minutes. Remove, cool, and peel. Peel and dice the shallots, celeriac, parsley root, and garlic. Sauté in hot butter for 4-5 minutes until golden brown. Add the chestnuts, stir briefly, then deglaze with broth. Simmer gently for about 25 minutes, stirring occasionally.

2. 2.

   Take a few chestnuts aside for garnish. Then puree the soup finely. Stir in crème fraîche, cognac, and cream, bring to a boil. Season with salt, pepper, and nutmeg, then whisk again with a hand blender. Cut the bread into small cubes, heat olive oil in a pan, and toast briefly. Ladle the soup into bowls, place whole chestnuts with bacon and croutons in the soup, and garnish with a sprig of tarragon before serving.