Summary

Ingredients

• 4 tablespoon butter
• 1 onion (s), finely chopped
• 50 g celery
• 1 carrot (s), finely chopped
• 100 g bacon, sliced
• 200 g chestnut (s), cooked and peeled
• 1.2 liters meat broth
• 100 ml milk
• 3 sprig (s) thyme
• 100 g cream
• salt and pepper
• some chestnuts, as a deposit

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Instructions

1. Melt the butter in a saucepan. Fry the onions, carrots and celery in it. Finely dice half of the bacon, add to the vegetables and lightly brown. Add the chestnuts, stir and deglaze with the stock. Add the milk and two sprigs of thyme. Simmer the contents of the pot over a medium heat for 20-30 minutes, stirring occasionally.
2. Puree the soup in the food processor or with a magic wand. If you want the soup finer, you can pass it through a sieve. Add the cream and bring to the boil. Season the soup with salt and pepper from the mill. Cut the remaining bacon into strips and fry until crispy.
3. Pour the soup into deep plates and garnish with the bacon strips, the remaining thyme and the whole chestnuts.