Chestnut

One of my favorite gifts of autumn.

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Whether it’s tucked into cakes and sauces or turned into a velvety soup with crispy bits of bacon or cracklings, the chestnut is always special, creamy, aromatic and irresistibly fragrant.
In my kitchen, it holds a place of honor, bringing warmth and sophistication to every dish.

Its nutritional value is exceptional. Chestnuts are rich in complex carbohydrates, vitamin C, folic acid, and minerals such as potassium, magnesium and iron. Unlike most nuts, they’re gluten-free and very low in fat, making them a perfect choice for anyone looking for lighter yet nourishing meals.
Their natural sweetness and delicate texture blend beautifully with the flavors of vanilla, rum and chocolate in desserts, as well as with the smoky notes of bacon, onion and broth in savory dishes.

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Chestnut Purée with Whipped Cream

Ingredients:

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- 500 g (about 1 lb) cooked chestnuts
- 100 ml (about ½ cup) milk
- 100 ml (about ½ cup) heavy cream
- 50 g (about 3 ½ tbsp) butter
- 2 tablespoons powdered sugar (or to taste)
- 1 teaspoon vanilla extract
- rum (optional)
- a pinch of salt

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Preparation:

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Cook the chestnuts and peel them while still warm. In a small saucepan, heat the milk and butter, then add the sugar and a pinch of salt. Add the chestnuts, rum and vanilla, and cook for a few minutes until everything blends together. Puree the mixture until smooth, then let it cool. Once cooled, press it through a sieve to make it light and airy. Serve with whipped cream, grated chocolate or almond flakes.

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Creamy Chestnut Soup with Bacon

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Ingredients:

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- 400 g (about 14 oz) cooked chestnuts
- 1 small onion
- 1 tablespoon of butter or olive oil
- 700 ml (about 3 cups) vegetable or chicken broth
- salt and freshly ground black pepper
- nutmeg to taste
- 50 g (about 2 oz) bacon or pancetta

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Preparation:
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Gently sauté the finely chopped onion in butter. Add the chestnuts and lightly toast them to release their aroma. Pour in the warm broth and simmer for about 20 minutes. Blend everything into a creamy soup and season with salt, pepper and nutmeg. In a separate pan, fry the diced bacon until crispy. Serve the soup topped with the toasted bacon pieces.

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