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The starter, Regional

Chestnut soup with bacon

Chestnut soup with bacon is a fall starter for 6 people, with 25 minutes of active work split across two steps. You make the base entirely the day before, then just reheat it and cook the bacon right before guests arrive. It's an easy recipe, under €2.30 per person, and the key is blending the chestnuts while they're still hot for a smooth, lump free soup.

A chestnut soup that's perfectly smooth, topped with crispy bacon bits and a drizzle of hazelnut oil, the starter that smells like fall.

Chestnut soup with bacon
For
6 people
Work
25 min
Total time
50 min
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.30
Calories per person
380 kcalcalculated by Kiloach, your weight coach

This soup has the round, slightly starchy texture that's typical of chestnuts, softened by cream and lifted by crispy smoked bacon bits. A touch of hazelnut oil added right at the end brings a toasted note that stretches the chestnut flavor without covering it, and a few crumbled chestnuts add some bite to all that smoothness.

It's a starter that fits a holiday table or a fall dinner with friends, served in small glasses or bowls for a seated meal. It works well with a menu where the main course is kept simple, since all the work for this starter is already done the night before.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 30 min
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 18 min
  4. When it's time to serve 1 step

The day before, you make and blend the whole soup, then chill it, it's the longest step but it frees up your day completely. Right before guests arrive, you reheat the soup while whisking and pan fry the bacon until crisp. At serving time, you pour the hot soup, top with bacon and crumbled chestnuts, and finish with a drizzle of hazelnut oil.

The ingredients

6 people

Pantry

  • Cooked vacuum packed chestnuts 400 g
  • Chicken stock 100 cl
  • Hazelnut oil 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potato 200 g
  • Onion 1

Dairy

  • Butter 20 g
  • Heavy cream 20 cl

Butcher

  • Smoked bacon bits 150 g

Allergens Lactose, Tree nuts, Celery

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Sweat the onion in the butter, add the diced potato, chestnuts and stock, then let it cook. 25 min

    Keep four chestnuts aside to crumble as garnish.

  2. Blend with the cream, season lightly with salt, add pepper, let cool and refrigerate. 5 min

    Blend while hot for a smooth texture, chestnuts are starchy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the soup while whisking, adding a little stock if it's too thick. 10 min

    Chestnut soup thickens as it cools, keep a bit of milk on hand to thin it out.

  2. Pan fry the bacon in a dry skillet until crisp, then drain on paper towels. 8 min

    Start with a cold pan so the bacon browns without burning.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour the soup into warm bowls, scatter with bacon and crumbled chestnuts, and finish with a drizzle of hazelnut oil.

    Add the bacon at the very last moment so it stays crisp.

Our tips to get it right

  • Pick tender vacuum packed chestnuts, they blend more easily and give a smoother soup than firmer canned chestnuts.
  • If the soup looks too thick after a night in the fridge, thin it with a splash of milk rather than water, it keeps the texture rich.
  • Pass the soup through a fine sieve after blending if you want a completely silky texture with no chestnut strands.

The variations

  • Swap the bacon for pan fried smoked ham cubes, the flavor stays smoky but milder, handy if you're hosting kids who don't love fatty bacon.
  • For a vegetarian version, use vegetable stock instead of chicken stock and replace the bacon with crushed, toasted hazelnuts.
  • For a quicker same day version, skip the chilling step and serve the soup as soon as it's blended, warm rather than hot.

What to serve it with

  • Small grilled country bread croutons
  • A glass of dry, fruity white wine
  • A few extra shavings of parmesan

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which you stir in when reheating. Reheat gently over low heat, whisking, so it doesn't catch at the bottom.

Questions about this recipe

Can I use fresh chestnuts instead of vacuum packed ones?

Yes, as long as you peel them and boil them for 20 minutes before adding them to the recipe. It takes a bit more prep time, but the flavor is even more pronounced.

How do I keep the soup from turning grainy?

Blend the chestnuts while they're still hot, right out of the pot, since they get harder to smooth out as they cool. Straining through a fine sieve fixes the texture if needed.

Can this soup be served in small glasses as an appetizer?

Yes, it works well for a cocktail party, serve it in small glasses topped with just a few bacon bits. Set out small spoons so it's easy to eat standing up.

Do kids like this soup?

Usually yes, chestnuts have a mild, sweet flavor that appeals to kids, especially paired with crispy bacon. You can cut back on the pepper for an even milder version.

Can a chestnut soup with bacon be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a chestnut soup with bacon?

Allow 50 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a chestnut soup with bacon?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chestnut soup with bacon cost?

About €2.30 per person, that's €13.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts, celery. Remember to ask your guests about their allergies before putting your menu together.

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