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