Chestnut Velouté Soup with Porcini Croutons | D'Artagnan

Step 1

Recipes Beans & Chestnuts

Step 2

Preheat oven to 375 degrees F. In a large bowl, toss bread cubes with the melted duck fat until evenly coated on all sides. Sprinkle with porcini powder, season with salt and pepper. Toss to coat evenly. Spread the croutons in an even, single layer on a rimmed baking sheet lined with parchment paper. Bake until golden brown and crisp, turning once, about 15 minutes. Set aside.Melt the butter in a medium sauce-pan. Add the carrot, celery, and leek and cook over medium-low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes more. Add the port, thyme, and bay leaf. Cook over medium high heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig and bay leaf.Add ½ cup of cream to the soup. Working in batches, puree the soup in a blender, or blend until smooth using a hand held stick blender directly in the pot. Over medium high heat, bring soup back up to a simmer. Season with salt and pepper to taste.In a small bowl, stir crème fraiche. Add a little heavy cream to thin, stir until smooth.Serve soup in individual bowls with a drizzle of crème fraiche and a few duck fat croutons.