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Chestnut Velouté with Bacon-Apple Marmalade

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Inspired by the bright, expressive notes of Davis Estates Pinot Noir.

Ingredients

Serves 6 to 8

Chestnut Velouté

2 tablespoons butter
2 leeks, cleaned and sliced
1 onion, diced
1-pound roasted chestnuts
Bouquet garni (1 bay leaf, two sprigs thyme and ½ teaspoon of black peppercorns)
3 cups chicken broth
1 ½ cups heavy cream

Bacon-Apple Marmalade

2 slices bacon, finely diced
1 granny smith apple, peeled and small dice
1 small shallot, finely diced
½ Anaheim pepper, seeded and finely diced
½ teaspoon espresso powder
1 tablespoon apple cider vinegar
1 tablespoon maple syrup

Method

Chestnut Velouté

  • In a medium stock pot over medium heat melt butter and add leeks and onion, cook stirring to prevent browning until onions are soft and translucent, about 6 minutes.
  • Add in chestnuts, bouquet garni, chicken broth and cream. Bring to a slow simmer, adjust heat, and simmer for 30 minutes uncovered.
  • Remove bouquet garni and blend soup in a blender until smooth.

Bacon-Apple Marmalade

  • In a medium sauté pan cook bacon until crispy. Remove bacon and set aside leaving a tablespoon of bacon fat in sauté pan.
  • Over medium heat add apple, shallot, and pepper, cook for a few minutes until vegetables are softened.
  • Add espresso powder, vinegar, and syrup, cook until evaporated, just a few minutes. Remove from heat.

To Finish

In individual bowls, ladle your soup. Garnish each bowl with a sprinkle of Bacon-Apple Marmalade and serve immediately with a glass of Pinot Noir.

Pairing Suggestion

Silky chestnut velouté meets smoky bacon and jammy apple marmalade paired with Davis Estates Pinot Noir, for a bowl that knows how to have fun.

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MAKE RESERVATION

Courtesy of the Davis Estates Culinary Team

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