Rich and creamy potato-based soup with bacon and the undeniable festive flavor of chestnut.
Ingredients
7 OZ / 200 G russet potato
7 OZ / 200 G onion
3.5 OZ / 100 G pancetta
32 OZ / 900 ML chicken stock
4 OZ / 120 ML cream
1 TSP salt
1 TSP white pepper
2 OZ / 50 G butter
7 OZ / 200 G cooked chestnuts (peeled)
Directions
Wash the onion, peel it and roughly chop. Wash and peel the potato, then cut it into quarters. Roughly chop the chestnuts.
Chop your pancetta into cubes, then add them to the mixing bowl along with the butter. Sauté the pancetta with the measuring cup removed for 5 minutes. Once cooked, remove the pancetta from the bowl and reserve for later.
Add the onion and chestnut to the mixing bowl. Sauté for 5 minutes / 250°F|120°C.
Add the potato and stock to the mixing bowl. Make sure the measuring cup is inserted, then cook for 30 minutes / 230°F|110°C / speed 1.
Once the potato is soft, add the cream, salt and pepper. Make sure the measuring cup is inserted, then blend for 30 seconds / speed 8.
Once blended smoothly, add your pancetta to the mixing bowl. Mix for 2 minutes / 230°F|110°C / speed 3 / stir. Empty into bowls and serve.
