This chestnut and smoked bacon soup is cosy comfort in a bowl. Sweet, earthy chestnuts blend beautifully with smoky, salty bacon for a rich, warming flavour that’s perfect on chilly days.
Serve it with some crusty bread and you’ve got an easy, satisfying meal that feels a little bit special without any fuss.
CHESTNUT AND SMOKED BACON SOUP
Serves 6
INGREDIENTS:
1 small onion, chopped
1 stick celery, chopped
1 small leek, chopped
1 small carrot, chopped
25 g butter
1 tbsp olive oil
1 clove garlic, crushed
1 bay leaf
1 sprig thyme
8 rashers smoked streaky bacon, rinds removed
400 g potatoes
425 g pureed chestnuts
1 litre chicken stock
Seasoning to taste
3 tablespoons double cream
chopped parsley and croutons to garnish
METHOD:
Heat the butter and the oil together in a large pan. Add the chopped vegetables, garlic, bay leaf and thyme. Cover and sweat over a low heat for five minutes.
Dice six rashers of the bacon, add to the pan and continue to cook, uncovered for a further five minutes until the vegetables are tender but not coloured.
Peel and cut the potatoes into chunks, then add to the pan with the chestnuts and stock. Bring to the boil, cover and cook for 30 minutes until all the vegetables are tender.
Meanwhile grill the remaining bacon until crisp, drain on kitchen paper and break into small pieces.
Remove the bay leaf and thyme from the soup and blend in a food processor until smooth.
Season with salt and pepper to taste and stir in the double cream.
Serve garnished with the crispy bacon, parsley and croutons.
