Four Seasons Food Challenge – Chestnut cream, first autumn soup…

Autumn is already here! So, here we go, let’s enjoy our warm and creamy soup!

My chestnut soup is my second “Four Seasons Food” Challenge and I will try to keep up and enter at least one recipe for each season! My chestnut soup is also a celebration for good news!

This Friday I will be at the BBC Good Food Show Scotland thanks to Cakeyboi! I am really looking forward to discover new products and gadgets!! I give you some news during the weekend.

For now I leave you with my delicious autumn recipe of the chestnut velouté!


Four Seasons Food hosted by Delicieux and Eat Your Veg


Chestnut velouté with crispy bacon

By Sophie Maulevrier Published: October 15, 2013

  • Yield: 2 or 4 bowls depending of the size of the portion (2 or 4 Servings)
  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

Chestnut soup prepared with bacon, onion and homemade chicken stock



  1. Pill the onion and slice it. Put it in a pan with some olive oil and salt to avoid burning them (that's a trick that I learned although if the temperature is too high it will still burn). Cook them until reduced and add the chestnuts.
  2. Add the stock, the water and 3 to 4 pieces of diced bacon (not more otherwise it could salt too much the soup). Cover with a lid and let cook for 30 minutes.
  3. After 30 minutes, verify if the chestnuts are properly cooked. If so, add 2 spoons of crème fraiche and blend the soup with a blender or a hand mixer. Serve in a bowl with some grilled bacon and/or chestnuts and/or some croutons.

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