French Chestnut Soup with Pork Rillette
This easy to make, quick Christmas soup is packed full of flavor. You can garnish this versatile soup with either duck confit, shredded pork rillette, or even no meat at all. With a delightful sweet earthy flavor, this festive soup celebrates the chestnut which was introduced by ancient Romans to France centuries ago.
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Chestnut Velouté with Duck Confit, Thyme, and Maple Cream
PREP: 5 minutes | COOK: 30 minutes | SERVES: 4
- 4 tbsp unsalted butter
- 1 medium carrot, diced
- 2 ribs of celery, diced
- 1 sweet onion, diced
- 2 cups cooked chestnuts, reserve 4 for garnish
- 3 sprigs fresh thyme
- 4 cups chicken broth
- 1/2 cup heavy cream
- salt and pepper to taste
- 4 tbsp cooked duck confit OR pork rillette
- 1 tbsp chopped parsley
- 1/4 cup heavy cream
- 1–2 tbsp maple syrup
For the chestnut soup, In a large Dutch oven over medium heat, melt the butter until foamy. Add the carrots, celery, and onion and cook, stirring occasionally, until softened, 5 to 8 minutes.
Add the chestnuts, thyme, and stock, ham hock, and bring to a boil. Reduce the heat to low and simmer until the vegetables are fully cooked, about 20 minutes. Add the heavy cream and simmer 5 minutes longer. Season with salt and pepper to taste.
In the blender, working in batches, carefully purée the soup until very smooth. As you are blending, season with salt and pepper to taste.
For the maple cream, whip the cream until very firm. Stir in just enough maple syrup to give it a sweet flavor.
Divide the soup among 4 bowls and garnish each with a tablespoon of duck, a spoonful of cream, and parsley.