Chestnut soup with crisp bacon - Nest in Normandy Dieppe

Chestnut soup with crisp bacon

Ingredients: Yields 4 servings

From the grocery store:
550g peeled chestnuts (bottled)
 

From the cheesemarket:
50cl milk
2 tbsp. thick crème fraîche
 

From the butcher’s:
12 thin slices of bacon
 

From your larder:
1.5 bay leaves
salt and pepper
 

  • In a pan, cover the chestnuts and bay leaves with water and heat. When the mixture starts to boil, reduce the heat and continue cooking for 10 minutes. Remove the bay leaves.
  • Meanwhile, heat the milk.
  • Blitz the chestnuts with the cooking water and milk in a blender.
  • Add the crème fraiche and mix. Adjust the seasoning.
  • Fry the bacon slices in a frying pan without any fat.
  • Just before serving, re-heat the soup gently. Do not let it boil. Serve in bowls garnished with the crispy bacon slices.