Chestnut and Bacon Soup
Very simple to cook this Bacon and Chestnut soup delivers a sophisticated and tasty soup with great texture.
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INGREDIENTS
| 200g / 7 oz vacuum packed chestnuts |
| 6 rashers of streaky bacon (4 extra if you want to top the soup) |
| 1 small onion |
| 1 celery stick |
| 2 medium sized carrots |
| 1 tablespoons of sunflower oil |
| 2 chicken stock cubes |
| 1 litre / 1¾ pints water |
| 1 teaspoon dried thyme |
| Salt and pepper to taste |
PREPARATION TIME
: 15 minutesCOOKING TIME
: 50 minutesDIFFICULTY LEVEL
: EasyFREEZE
? YesSERVINGS
: 4 bowls of soupCOOKING EQUIPMENT
: 1 large pan, hand blender or liquidiser.
Ingredients for Chestnut and Bacon Soup
PREPARATION
Peel and chop the onion.
Peel and chop the carrots.
Peel and chop the celery.
Chop the streaky bacon.
COOK'S NOTES FOR CHESTNUT AND BACON SOUP
This recipe uses chestnuts and, to avoid confusion, these are very different from water chestnuts. The chestnuts used here are the ones readily available in supermarkets in packs, shelled and ready to cook.
RECIPE INSTRUCTIONS
STEP 1
Heat the oil in the pan then add the onion, celery, carrots and bacon and cook off over a medium heat for around 7 to 10 minutes until the vegetables are soft but not coloured.
Dissolve the stock cubes in hot water and add to the pan with the chestnuts and dried thyme. Bring to the boil then reduce the heat and simmer for 30 minutes until the vegetables are cooked.
STEP 2
When ready, take the pan off the heat, season to taste then blend the soup till smooth. At this point you can put the soup into a container and freeze when cold enough. This will be fine in the freezer for around 3 months, if you can leave it that long!.Serve in a soup bowl and sprinkle with the
extra slices of cooked crispy bacon, add a warm fresh bread roll
and your winter warming soup is ready to eat.