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Chestnut and Bacon Soup

The crunchy texture and nutty flavour of this soup is very satisfying.


Chestnut and Bacon Soup


2 tbsp olive oil
2 onions finely chopped
250g (9oz) bacon or pancetta, chopped
4 garlic cloves, finely chopped
1 tbsp finely chopped rosemary leaves
3 x 200g packets or tins, ready cooked chestnuts, chopped
1.2 litres (2 pints) hot chicken stock
Salt and pepper 


1/ Heat the oil in a large pan, add the onions and cook over a low heat for 5-8 minutes or until soft and translucent. Add the bacon or pancetta and cook for 5 minutes, or until crispy. Stir in the garlic and rosemary, then season well with salt and pepper.

2/ Stir in the chestnuts, pour in the stock and bring to the boil. Lower the heat and simmer for 15-20 minutes. Using a slotted spoon, remove a couple of spoonfuls of the bacon and put to one side. Transfer the rest of the soup to a blender or food processor and whiz until pureed.

3/ Transfer back to the pan, season again to your taste, then add the reserved bacon pieces. Add a little hot water if the soup is to thick. Serve with a drizzle of extra virgin olive oil and fresh crusty bread. 


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