|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|
Peel and chop the onion.
Peel and chop the carrots.
Peel and chop the celery.
Chop the streaky bacon.
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.
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.
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.