Lunch: Chestnut Soup with Bacon and Chives

Recipe by Susan Spungen, author of What's a Hostess to Do? A simple puréed soup, known as velouté in French, is the perfect way to whet the appetite and take the edge off hunger without overfilling your guests' bellies before the big feast. Here, chestnu

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Nuts

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Ingredients

4 slices thick-cut bacon, diced (about 4 ounces)
1 tablespoon unsalted butter
1 carrot, sliced
1 celery stalk, sliced
1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup)
2 small shallots, roughly chopped (about 1/2 cup)
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth, plus more as needed
1 15-ounce jar whole roasted chestnuts
1/2 cup heavy cream
Crème fraîche, snipped chives, and grated nutmeg, for garnish

Instructions

In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel–lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

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