Chestnut and Bacon Soup
This soup has everything going for it. Slightly unusual ingredients which are easily available at most supermarkets. It's simple to make, tastes delicious and freezes well for three months or so
Ingredients for Chestnut and Bacon Soup
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.
Croutons go very well with this soup. Click here for our simple recipe showing how to cook croutons.
Heat the oil in the pan then add the onion, celery, carrots and six slices of bacon and cook 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.
Prepared ingredients for Chestnut and Bacon Soup
If you want to garnish the soup, at this point fry the remaining slices of bacon on a medium heat until crispy - this takes 12 to 15 minutes.
STEP 3When the soup is 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.
Chestnut and Bacon Soup