2 thick slices smoked bacon, chopped
1 cup heavy whipping cream
1 cup peeled roasted chestnuts, roughly chopped
2 cups peeled celeriac, roughly chopped
1 stalk celery, roughly chopped
1 yellow onion peeled and finely sliced
1 white part of leek washed and finely sliced
2 ounces unsalted butter
1/2 cup peeled and sliced Yukon Gold potato
3 cups chicken stock
Kosher salt and freshly cracked pepper
Garnish options: chopped parsley, additional chopped chestnuts or crispy bacon crumbles
In a small pot, gently heat chopped bacon in cream for 10 minutes. Strain out bacon and return cream to cool in refrigerator. Next, in a medium sauce pot, sweat the chestnuts, celeriac, celery, onion and leek in butter until translucent; season with salt and pepper. Add the potatoes and stock, season to taste and cook until all the vegetables are soft, about 15 minutes. Purée soup in a blender and pass through a strainer into a clean medium pot. Check seasoning and adjust if necessary. Whip cooled cream to stiff peaks. Heat soup and pour into warm bowls. Top with spoonful of whipped cream, garnish as desired and serve. Serves 4 to 6.
